This mustard mash is a game changer. I was in the kitchen recently with my boyfriend, showing him how to cook a few healthy, wholesome alternatives to pasta and we were whipping up the parsnip mash to serve alongside a beef stew. He saw some mustard on the table from a previous recipe and suggested we add some, which we did. It tasted amazing and since then I’ve never served parsnip mash without it! Teamed with good quality local steak and a pile of greens, this recipe is simple yet inspired.
- 2 thin sirloin steaks
- 250g parsnips, cut into one inch-thick pieces
- 1 tbsp wholegrain mustard
- 50ml milk of your choice
- 1 tbsp butter (optional)
- 1 tbsp olive oil
- Salt and pepper
- Remove the steaks from their packaging and pop on a plate to allow them to come to room temperature.
- To make the mash, pop the parsnips into a pan of boiling water and cook for 12-15 minutes, or until the parsnips are soft and fluffy.
- Meanwhile, heat a dry frying pan over a medium heat until very hot. Rub the olive oil and salt and pepper onto either side of the steaks. You can add some fresh chopped rosemary or thyme at this stage too.
- Once the parsnips are nearly done, place the steaks into the pan and cook for 45 seconds to 1 minute on either side, depending on their thickness. This will cook the steaks to medium-rare, but you can continue cooking for a further minute or two if you prefer. Once done, set to one side and cover in tin foil to rest.
- Drain the parsnips and pop back into the pan. Add the milk, butter, mustard and a good pinch of salt and pepper and mash until smooth.
- Slice the steaks and serve with the mash, plus a side of salad or greens.