Serves 6 - 8
6 large parsnips, peeled and chopped roughly
1 bulb garlic, roughly chopped
3 T butter
2 T olive oil
¼ c milk or cream
½ c Italian parsley, roughly chopped
150 g feta cheese
Fresh parsley springs
Boil the parsnips for 20 - 25 minutes until soft.
Whilst the parsnips are boiling, fry the garlic in the butter and oil until it's soft but not brown, in your Lil’ Legacy Pan. Cool a little, then tip this mix into your Nutribullet or blender with the milk or cream, parsley, salt and pepper to taste. Blitz until creamy and green.
Drain the boiled parsnips and mash together with the parsley garlic cream. Have a taste. Does it need more salt? More pepper? Want it a little creamier? Add a little more milk or cream - It’s up to you.
Spray your Old Dutch lid with olive oil and pile the parsnip mash into a mound on top. Sprinkle with feta cheese, an extra grind of black pepper and heat on low on your stove top until the feta cheese starts to sizzle. Sprinkle with fresh parsley.
Serve sizzling to the table. Mmmm. Green and creamy goodness.