Crushed Roast Parsnip and Apple

Serves: 6

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Total Time: 75

Prep Time: 25

Cook Time: 50

• 900 gram(s) (2lb) even-sized parsnips
• 700 gram(s) (11?2lb) old potatoes
• 2  crisp, tart eating apples
• Salt and ground black pepper
• 45 ml (3tbsp) oil
• 50 gram(s) butter
• 30 ml (2 level tbsp) chopped fresh chives (see Cook's Tip)

Method

1. Peel the vegetables, then cut into large chunks. Peel, core and chop the apples. Cook together in boiling, salted water for 3min, then drain well.
2. Heat the oil in a small roasting tin and add the parsnip mixture. Stir to coat in the oil. Roast at 220°C (200°C fan) mark 7 for 45min or until very tender.
3. Roughly crush the mixture with the butter. Sprinkle with chives, season and serve.
4. PREPARE AHEAD Make the recipe up to one day ahead. Cool, spoon into an ovenproof dish, cover and chill.
5. TO SERVE Dot the top with about 25g (1oz) butter and reheat for 20-25min (cover with foil if it over-browns) at 200°C (180°C) mark 6.
6. COOK'S TIP If you can't find fresh chives, use the finely chopped green tops of spring onions.

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