Parsnip & Apple Compote

• 1 lb (500 g) parsnips, peeled
• 1 lb (500

In a large saucepan of boiling water, boil the parsnips until tender. In a separate saucepan, boil the apples in a small amount of water until tender. Drain the parsnips and add to the apples. Mash them into a coarse puree and stir in the butter, salt and pepper, spices, and brown sugar, if desired.

Serve with the porchetta or with duck.