Interstitial Cystitis Advice

This lovely wintery mash is great along side any main meat dish or vegetarian Christmas loaf. It combines the natural sweetness of potatoes and parsnips with the tender, aromatic flavours of caramelized onions for a mash which doesn't need a shower of gravy to come out on top.

If you like, you can even make the mash itself (not the onions) ahead of time and freeze it for up to 6 weeks in the freezer before you need it. That way it just needs to be reheated on Christmas day while you are making the caramelized onions.

Parsnip, Potato and Saffron Mash with Caramelized Onions

1lb 8oz (675 grams) of potatoes, peeled and cut into cubes

3 large parsnips, peeled and cut into cubes (cut the same size as the potatoes)

3 tbsp olive oil, plus an additional 3 tbsp to cook the onions in (6 tbsp in total)

2 ¼ cups (600ml/1 pint) of vegetable or chicken stock (preferably homemade or organic)

2/3 cup single cream or soy cream (if your bladder can tolerate it, and you are making this a vegan dish)

3 tbsp of saffron threads which have been lightly crushed in a mortar and pestle

Kosher or sea salt to taste and freshly ground black pepper

1 ½ tbsp soft brown sugar

1 large white onion (or equal amounts of shallots) peeled and finely sliced

In a large sauce pot over high heat place the stock, potatoes, parsnips and saffron and cover the pot. Bring the pot a boil, and continue to simmer (covered) until all of the potatoes and parsnips are cooked.

Meanwhile heat 3tbsp of oil in a frying pan over medium heat and stir in the sliced onions, cover and allow the onions to brown and absorb the oil; stirring occasionally to prevent them from sticking to the pan (about 10-15 minutes).

Next add in the brown sugar and allow it to be absorbed by the onions. Take off the heat and set aside until the mashed vegetables are ready.

When the turnips and potatoes are cooked remove the pot from the heat and drain the vegetables in a colander (strainer). Reserve the liquid, in case you need to add some of it to the mash for a moister consistency.

Transfer the vegetables to a large mixing bowl and pour in the cream (or soy cream) and mash with a vegetable masher (you can also do this in a food processor if you'd prefer) until they are soft and as lump free as possible. Add a little of the cooking stock if you need it, so that they end result is a creamy, fluffy mash.

Season to taste and transfer to a serving dish. Slide the warm caramelized onions on top and serve at once. Any leftover will keep if well covered in the fridge for up to 3 days.

Serves 4 people