Ingredients:

PARSNIP POTATO MASH

2 kg gold potatoes
1 kg parsnips
1 cup pouring cream
1/4 cup butter
2 tbsp chopped chives
sea salt & freshly ground pepper

DRESSED GREEN BEANS

350 g green beans, trimmed
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 shallot, minced
¼ cup extra-virgin olive oil
Sea salt and freshly ground black pepper

Method:

PARSNIP POTATO MASH

Peel and cut potatoes and parsnips into even pieces. Cover with cold water in a large pot and add a large pinch of salt. Bring to a boil and simmer until fork tender, about 20 to 30 minutes.

In a small pot, gently heat cream and butter over low heat. Drain boiled vegetables and return to large pot. Mash or press through a potato ricer or food mill into a bowl. Add warm cream a little at a time and stir with with a wooden spoon.

Season with salt and pepper and gently stir in the chives. Serve immediately.

DRESSED GREEN BEANS

Steam beans until bright green and still slightly crunchy.

In a bowl, whisk vinegar, mustard, shallot and oil. Season with salt and pepper. Coat beans in marinade and leave in fridge overnight or at least an hour. Bring to room temperature to serve.

Serves: 4