Spiced Potato and Parsnip Mash with Cinnamon Onions

Preparation 15 minutes
Cook 30 minutes
Serves 4

400g potatoes, peeled

700g parsnips, peeled
2 onions, very finely sliced
1½ tsp olive oil
1 tsp ground cinnamon
Juice of ½ lemon
10g fresh mint, roughly chopped
100ml whipping cream
75g butter
½ tsp cayenne pepper

1. Cut the potatoes and parsnips into bite sized pieces. Place them in separate pans,
cover with water, bring to the boil and simmer for 20 minutes or until soft. Drain the
potatoes thoroughly and return them to the saucepan. Put a clean tea towel on top of
them and cover with a lid. Let the potatoes sit for a few minutes over a very low heat
– this dries them out and gives a better mash.

2. Meanwhile, fry the onions in the oil until golden. Turn the heat up and quickly
allow the onions to brown so some of them become crisp. Add ½ teaspoon of the
cinnamon and season with the lemon juice and fresh mint if using.

3. Thoroughly drain the parsnips and puree them with the cream in a food processor.
Mash the potatoes until smooth. Melt the butter in a pan, add the cayenne and
remaining cinnamon, and cook for less than 1 minute. Stir in the potato and parsnips
and beat together. Season well. Serve with the onions piled on top.