BEST MASH
Another recipe courtesy of the Ottolenghi Cookbook , the ingredients for this mash suggest an autumnal dish, yet the addition of creme fraiche and butter gives it a lovely, summery lightness. There's no need to stick rigidly to the "pumpkin and parsnip" combo; in fact, when I made this yesterday, I used butternut squash, sweet potato, a carrot and two parsnips. Celeriac, turnip and swede would also work very well here. The addition of roasted garlic is inspired, lending a delicious extra sweetness to the soothing flavour and texture of the root vegetables. Serve with roast chicken or spring lamb, or robust fish. Parsnip and Pumpkin Mash Serves 4-6 600g (peeled weight) pumpkin or butternut squash, cut into 2-3cm dice 5 medium parsnips, peeled & cut into large chunks 3 tbsp olive oil, plus extra for drizzling 1 whole head of garlic 200ml sunflower oil 2 onions, sliced into rings 80g unsalted butter 1 tsp ground nutmeg 300g creme fraiche, at room temperature