Spicy Mashed Parsnip

Cut the parsnips into large, fairly even sized chunks.

Bring a large saucepan of salted water to the boil, add parsnips and cook briskly for 10-15 minutes, half-covered, until tender but not slushy. Drain well, then return parsnips to the saucepan.

Push parsnips to one side and put the butter, spices and plenty of ground black pepper into the remaining space. Return the saucepan to a very low heat and let the butter melt, the spices warm through and the parsnips continue to dry for a few minutes.

Now add milk and oil and mash the parsnips vigorously, until smooth. They won't look as smooth as potato mash but a quick taste will tell you if there are any lumps left. Adjust the seasoning, if necessary.

Serve immediately with a tablespoon of your favorite chutney on the side. Delicious!