|
serves 2 (big eaters) |
| Ingredients: |
| 2 russet potatoes |
| 3 parsnips |
| 1 tsp hot mustard |
| 1 tsp mustard seeds |
| 2 Tbsp butter |
| 2 Tbsp heavy cream |
| salt and pepper, to taste |
| |
| 1. Peel potatoes and parsnips |
| 2. Chop into 1" pieces |
| 3. Put them in a pot and cover with cold water and a pinch
of salt. |
| 4. Boil until tender and drain |
| 5. Return them to the pot and mash'em like madman (or
madwomen if that's the case) |
| 6. Add butter and cream and mash until mixed |
| 7. While your mashing, place the mustard seeds in a small,
dry frying pan on med-high heat. Toast the seeds until they
begin to pop. |
| 6. Add the mustard and the toasted mustard seeds to the mash
and mix. |
| 7. Serve with Guinness
Braised Lamb Shanks |
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