Parsnip and carrot mash

(Serves 6 as a side dish)

Photo: Culinary Ginger

Ingredients

• 750g carrots, peeled and chopped
• 750 g parsnips, peeled and chopped
• Salt
• 3 tablespoons butter
• ½ teaspoon ground cardamom
• ½ teaspoon ground cumin
• Zest and juice of one orange
• Freshly ground pepper
• Chopped parsley to garnish

Method

Place the carrots and parsnips in water with a little salt and bring to the boil. Simmer until tender, for about 15 minutes.
Meanwhile, melt the butter in a heavy pan and add the cardamom and cumin and allow to fry for about 30 seconds.
Remove and drain, then place in a food processor with the spiced butter mixture, the zest and juice of the orange and puree until almost smooth. (The mixture is better to be a little chunky than super smooth).
Add a little freshly ground black pepper, taste and adjust the seasoning if necessary. Return to the saucepan and gently reheat when ready to serve dinner.

John Hawkesby’s wine recommendation

Bordeaux Blend

• Matakana Estate   (Hawkes Bay Cabernet Franc Merlot)   2008

Pinot Noir

• Misha's Vineyard Verisimo 2008