Beetroot & Parsnip Mash

Serves 4

Made using the Masha


  • 3 medium fresh beetroot
  • 500g parsnips, peeled and diced into 2.5cm cubes
  • 25g butter (or vegan alternative)
  • ½ tsp ground nutmeg
  • Salt and freshly ground black pepper



  1. Wash but do not peel the beetroot then cut the stalks to 2.5cm and leave the root at the bottom. Put into a pan of water, bring to the boil, cover and simmer for 40-45 minutes or until very tender. Drain and allow to cool slightly then gently rub off the skin with kitchen roll.
  2. Meanwhile, cook the parsnips in boiling water for 15 minutes until tender then drain.
  3. Dice the beetroot into 2.5cm cubes and return to the pan with the parsnip and butter then process with the Masha for approximately 20 seconds until smooth.
  4. Add the nutmeg, season to taste and mix well. Serve hot.

TIP: Wear rubber gloves when preparing beetroot to prevent the juice staining your hands.