Honey Roasted Parsnip and Chestnut Mash with Sage Brown Butter Drizzle

Ingredients

• •500g parsnips, peeled and chopped into chunks
• •200g cooked chestnuts, roughly chopped
• •3 tablespoons honey
• •2 tablespoons olive oil
• •1 teaspoon ground nutmeg
• •50g unsalted butter
• •10 fresh sage leaves
• •100ml whole milk
• •Salt, to taste
• •Black pepper, to taste

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   Place the parsnips on a baking tray. Drizzle with olive oil, honey, and sprinkle with a pinch of salt and the ground nutmeg. Toss to coat evenly.

3. 3

   Roast in the oven for 40 minutes, turning occasionally, until caramelized and tender.

4. 4

   While the parsnips are roasting, prepare the sage brown butter. In a small saucepan, melt the butter over medium heat until it begins to foam.

5. 5

   Add the sage leaves and cook for another 2-3 minutes, stirring often, until the butter turns golden brown and emits a nutty aroma. Remove from heat and set aside.

6. 6

   Once the parsnips are roasted, transfer them to a large mixing bowl along with the chopped chestnuts.

7. 7

   Add the milk, a pinch of salt, and a generous amount of black pepper, then use a potato masher or immersion blender to mash the mixture until smooth and creamy.

8. 8

   Transfer the mash to a serving dish and drizzle with the sage brown butter. Garnish with the crispy sage leaves.