A yummy side dish for any occasion. Recipe doesn’t include amounts as I believe you can put as much or as little as you desire.
Parsnips (chopped roughly, skin left on)
One bunch of flat leaf parsley, chopped finely
One bulb of garlic, ends chopped and roughly squashed with the flat side of your chopping knife, skins left on
Oil for roasting (rapeseed, or olive oil)
Good quality sea salt
Pre-heat your oven to about 180 degrees, toss your parsnip and garlic in oil and roast until tender. Transfer to serving bowl and smash roughly with a potato masher or fork. Add your olive oil and butter (I’ll let you decide on amounts!), sea salt and parsley and wella.