Truffled parsnip and potato mash

Ingredients for 4 servings:

• 500 g parsnip(s), fresh, cleaned
• 250 g potatoes, floury, peeled
• 2 tbsp salt for the cooking water
• 1 pinch of chili flakes
• 1 sprig(s) of fresh thyme (alternatively 1/2 tsp dried)
• 2 garlic cloves, fresh
• 150 g butter, in pieces
• 1 slice(s) truffle (black summer truffle, wafer-thin slice)
• ½ tsp truffle oil
• n. B. salt and pepper, freshly ground
• n. B. Parsley, flat, medium-finely chopped, as decoration
• e.g. Fleur de Sel or medium-coarse sea salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

surprising/overwhelming combination of flavors

Dice the parsnips and potatoes and place them in a medium-sized, wide saucepan. Add enough water to just cover the vegetables. Add 2 tablespoons of salt, the chili, the thyme, and the thinly sliced ​​garlic cloves to the pan and stir vigorously. Place the pan on the stove and bring the contents to a boil over high heat. Reduce the heat to medium and simmer, covered, for about 25 minutes, stirring occasionally. Check the consistency shortly before the end of the cooking time. The parsnips and potatoes should be nice and soft. Drain both in a sieve, reserving as much of the cooking water as possible. Remove the thyme sprig. Mash the parsnips and potatoes thoroughly with a potato masher, gradually adding the butter in pieces and incorporating it into the mixture. The mash should still have a slightly chunky texture. If necessary, occasionally stir the mash from the bottom of the pan with a spoon and continue mashing to achieve an even consistency. Now cut the truffle slice into tiny cubes and fold in, along with the truffle oil. Grind a little fresh pepper into the mash and season lightly with salt. Let the mash rest briefly so the flavors can settle, then stir again just before serving. Arrange the mash on warmed plates with a serving ring. Sprinkle with parsley and fleur de sel, and you’re done. It goes perfectly with saltimbocca and fried Mediterranean beans, for example. If you don’t want to buy expensive fresh truffles for this, you can replace 50g of regular butter with truffle butter. That’s it.