Parsnip and Apple Mash

• 500 g (1 lb 2 oz) parsnips, chopped, central core removed if large
• 50

This includes creamed horseradish, which gives the mash a big lift, while the Bramley apples add a touch of acidity to counteract the sweetness of the parsnips.

Gook the parsnips in plenty of boiling salted water until tender, then drain well. Either put the parsnips through a vegetable mill or sieve them to obtain a smooth purée.

Heat half the butter in a pan, add the apples an