Mashed Parsnips

• 450 g/1 lb parsnips
• 75 g/3

Peel the parsnips and slice them very finely. Melt the butter in the bottom of a heavy saucepan and put in the parsnips, crushed garlic and lemon juice. Season with salt and pepper and cover the pan with a well-fitting lid. Cook very gently until the parsnips are mushy. Then remove the lid and using a potato masher beat the parsnips to a pulp. Whip in the mashed potato and reheat.