Mary Miso - Recipes for every day - Cookbooks
500g floury potatoes
1000g parsnips
1 table spoon harissa
2 table spoons olive oil
50g milk
30g butter
nutmeg
salt and pepper
100ml whipped full cream
1 portion beer granola
cress
Preheat oven to 220°C.
Dice potatoes and half of the parsnips and cook in salted water until tender.
Cut other half oft he parsnips into pieces, mix with harissa and olive oil and spread on a baking tray lined with baking paper. Bake for 20 minutes.
Drain potatoes and parsnips and let evaporate. Mash potatoes and parsnips with a hand held blender and smash with a whisk. Boil up milk and butter and add to the potatoes and parsnips. Season with salt, pepper and nutmeg and add whipped cream.
Arrange mousseline on plates, put harissa parsnips on them and sprinkle with beer granola and cress.
