This is on my Christmas Day menu as a side dish already, probably alongside some sprouts with lemon and black pepper.
Parsnips - have one large or two small per person
A knob of butter, approx 10g, 1/3oz per portion
Peel and top and tail the parsnips and cut into approx 1/2 - 1 inch (1-2.5cm) cubes. Put in a saucepan and cover with boiling water. Bring to the boil, then simmer for approx 15 mins or until very soft.
Drain well then mash through a ricer. Mix with a knob of butter and serve. This is fantastic with roasted meats or flavourful stews. It would be ideal with a game stew.
In Praise of Ricers
How did I not think of a potato ricer as one of my present ideas for foodies?
Perhaps because I already have one; a ricer makes mashed potato (or parsnip) lump free. I bought one with the idea of using it for making baby food when my son was weaning but it's become a staple bit of kit for my household. Ideal for making potato or parsnip mash!