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

Prep: 10 mins

Cook: 20 mins

Serves: 4

Difficulty:

Cuisine:

Saved:

Australian

Recipe by: Lilydale

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:

500g Sebago potatoes, peeled and chopped

4 parsnips peeled and finely chopped

2 Packham pears, peeled and chopped

2 cloves garlic

1⁄2 cup (125ml) single cream

50g unsalted butter, chopped

1 teaspoon maple syrup

4 sprigs tarragon

Sea salt and cracked black pepper

Method:

Place the potatoes, parsnip, pears and garlic in a medium saucepan with cold salted water and place over high heat
Cover and bring to the boil. Remove the lid and cook for 15-18 minutes or until potatoes and parsnips are tender
Drain and return to the clean saucepan and mash until smooth. Add the cream and season. Set aside and keep warm
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
Serve the mash topped with butter, tarragon and cracked black pepper

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