Patriot Shortage on a Plate

Ingredients

• 2 large parsnips
• 400 g starchy potatoes
• 2 tbsp milk
• 1 tbsp butter
• 4 tsp wholegrain mustard
• 1 tbsp olive oil
• salt and pepper

Method

1. Preheat the oven to 200°C.
2. Peel the parsnips and cut them in half lengthwise.
3. Place the parsnips on a baking tray, drizzle with olive oil, salt, and pepper.
4. Roast for 25 minutes until golden and tender.
5. Peel the potatoes, cut into chunks, and boil for 15 minutes until cooked.
6. Drain the potatoes, add milk and butter, and mash until smooth. Season with salt and pepper.
7. Divide the mash into four small mounds on plates.
8. Place one parsnip half diagonally on each mound to resemble a missile.
9. Add a dot of wholegrain mustard at the base of each parsnip as 'propulsion'.
10. Serve immediately.

Serving notes

• Serve on a white plate for maximum contrast.
• Drizzle extra olive oil over the parsnip for shine if desired.