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Parsnip Duchesse Potatoes

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750 g/1 lb parsnips, peeled and cut into equal-sized pieces
750 g/1 lb potatoes, peeled and cut into chunks
Pinch of ground nutmeg
1 egg
Salt and pepper


Serves: 6


1 Cook the parsnips and potatoes in separate pans of salted boiling water for about 20 minutes, until tender.

2 Drain well, then mash together. Beat until smooth, then rub through a sieve. Turn the mixture into a bowl, season well with salt and pepper and beat in the nutmeg and egg.

3 Spoon the vegetable mixture into a piping bag fitted with a large star nozzle and pipe large whirls of the mixture on to a greased baking sheet.

4 Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 25 minutes until lightly browned. Serve hot.

Preparation time: 20 minutes
Cooking time: about 50 minutes
Oven temperature: 200C (400F), Gas Mark 6

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