Name: Stamppot – dutch parsnip and chorizo mash
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 3 parsnips, peeled and chopped; 6 potatoes, peeled and chopped; 50 gram butter; 1 tablespoon dijon mustard; 1 bunch large greens, silverbeet, kale, spinach, stalks and central veins removed, finely shredded; 250 gram chorizo; 1 tablespoon olive oil

Stamppot – dutch parsnip and chorizo mash

Parsnip is the ultimate winter vegetable – its flavour doesn’t fully develop until it feels the chill in its roots. We've created a warming, flavourful dish with mashed parsnip and salty chorizo.

Ingredients

3 parsnips, peeled and chopped

6 potatoes, peeled and chopped

50 gram butter

1 tablespoon dijon mustard

1 bunch large greens, silverbeet, kale, spinach, stalks and central veins removed, finely shredded

250 gram chorizo

1 tablespoon olive oil

Method

1.Bring parsnip and potato to the boil in a large pot of salted water. Simmer for 20-30 minutes or until tender. Remove from heat, drain and let them steam in the pot to remove remaining water.

2.Add the butter and mustard, top with greens, put the lid on and let the heat of the parsnip and potato cook the greens for a few minutes.

3.Mash roughly with a potato masher.

4.Heat oil in a small frying pan and fry the chorizo for 1-2 minutes, until it colours and becomes crispy and the spices leach into the oil.

5.Serve hot mash in a bowl, making a little central indent in which to place the sizzling chorizo. Pour flavoured oil from the pan over chorizo to dress mash.

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Ingredients

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