- Mashed parsnips with Brussels sprouts
1½ kg parsnips
500g Brussels sprouts
1 bunch spring onions
Chop the parsnips into large chunks. Boil for 15 minutes or until really soft, then use a slotted spoon to drain into a colander. Blanch the sprouts in the same pan.
In a bowl, mash the parsnips with the butter and milk, then stir through the sprouts and spring onions. Serve with a knob more butter. Can be chilled for up to a day, or frozen. Simply defrost, then cover and reheat in a microwave, stirring often, until piping hot.
2). Brussels sprout starter
- 4 tbsp butter
- 1 Granny Smith apple, cored, peeled and cubed
- 4 slices of black pudding (optional)
- 2 tsp wholegrain mustard
- 1 tsp honey
- 1 ½ tbsp balsamic vinegar
- Extra virgin olive oil, for deep-frying
- 200g Brussels sprouts
- Handful watercress
- Heat the butter in a small frying pan over a medium heat. Once foaming, add the apple. Fry for 2 minutes until beginning to caramelize, then remove with a slotted spoon onto a plate. Add the black pudding to the butter and cook for a further 2 minutes, turning halfway until crispy. Remove with a slotted spoon and set aside with the apple.
- Whisk the mustard, honey and vinegar into the butter and cook for 30 seconds. Taste for seasoning and set aside on a very low heat to keep warm
- Heat the oil in a large, heavy-bottomed saucepan until it reads 190C on a thermometer, or a piece of bread browns in it within 15 seconds. Carefully drop in the sprouts and cook for 3 mins until deep golden brown. Drain on kitchen paper, then scatter with flaky sea salt. Divide the sprouts between two plates, along with the watercress, apple and black pudding, then drizzle over the warm dressing.