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Potato, Pear and Parsnip Mash with Burnt Maple Butter and Tarragon

Easy potato and parsnip mash with herbs
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Recipe by: Lilydale
freerangechicken.com.au
Average: 4.7 (3 votes)
58 Collected
Difficulty
Easy
Category
Cuisine
Prep:  10 mins
Cook:  20 mins
Serves:  4
Potato, Pear and Parsnip Mash with Burnt Maple Butter and Tarragon recipe is a great root vegetable mash recipe. Try it as a delicious and easy side recipe for chicken.

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Potato, Pear and Parsnip Mash with Burnt Maple Butter and Tarragon
Ingredients:
Method:
  1. Place the potatoes, parsnip, pears and garlic in a medium saucepan with cold salted water and place over high heat
  2. Cover and bring to the boil. Remove the lid and cook for 15-18 minutes or until potatoes and parsnips are tender
  3. Drain and return to the clean saucepan and mash until smooth. Add the cream and season. Set aside and keep warm
  4. Heat a large frying pan over high heat. Add the butter and cook for 1 minute, or until the butter starts to foam. Add the tarragon and maple and cook for a further 30 seconds, or until the butter is nutty in colour
  5. Serve the mash topped with butter, tarragon and cracked black pepper
Tips & Hints:
  • This recipe is perfect as a side to a Lilydale roast chicken.

Reviews for Potato, Pear and Parsnip Mash with Burnt Maple Butter and Tarragon

4.666665
Average: 4.7 (3 votes)