Green Parsley Mash
This is a quite stunning colour and the flavour of the parsley has an amazing affinity with potatoes. This is the perfect mash to serve with fish recipes, but it's also very good with boiled ham or grilled gammon steaks.
|2 oz (50 g) fresh curly parsley|
|2 lb (900 g) Desirée or King Edward potatoes|
|5 fl oz (150 ml) milk|
|salt and freshly milled black pepper|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
Use a potato peeler to pare off the potato skins as thinly as possible, then cut the potatoes into even-sized chunks – not too small; if they are large, quarter them, and if they are small, halve them. Put the potato chunks in a steamer fitted over a large pan of boiling water, sprinkle 1 level dessertspoon of salt all over them, put a lid on and steam the potatoes until they are absolutely tender – they should take 20-25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part: they should not be hard in the centre, and you need to be careful here, because if they are slightly underdone you do get lumps.
While the potatoes are cooking, place the parsley, with its stalks, into a small saucepan, add the milk and bring very slowly up to the gentlest simmer possible for 5 minutes or until the parsley is wilted and tender. Then place the whole lot into a liquidiser or processor and blend on a high speed until the parsley is blended into the milk and has turned it a bright green colour – 2-3 minutes – then strain it through a sieve to remove any bits of stalks and return to the pan to keep warm. When the potatoes are tender, remove them from the steamer, drain off the water, return them to the saucepan and cover with a clean tea cloth for 4 minutes. Then, using an electric hand whisk on a slow speed, start to mash the potatoes, then increase the speed of the whisk and gradually add the parsley milk and a good seasoning of salt and freshly milled black pepper. Whisk until the mash is light and fluffy.
_This recipe is taken from How to Cook Book One._
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Autumn apple recipes
RE: American Turkey Stuffing
24 Oct 2014 00:30
Salt and Pepper Mills
22 Oct 2014 13:06
|Food and travel||
Escaping at Christmas
23 Oct 2014 11:36
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
22 Oct 2014 21:34
21 Oct 2014 19:59
OZ Jam making and Self-sufficiency
24 Oct 2014 01:57
What's happening in your garden?
16 Oct 2014 23:27