for 4 people

Cook the potatoes

1 kg	mealy potatoes, cut into pieces
	salted water, boiling

Mashed potatoes

1 ½ dl	single cream, lukewarm
1 sachet	saffron
50 g	butter
	salt and pepper to taste

Parsnips

1 tbsp	butter
500 g	parsnips, quartered lengthwise, halved
1 ½ dl	vegetable bouillon
1 tbsp	butter
50 g	almonds, roasted, coarsely chopped

Serve

2 tbsp	red wine vinegar
1 tbsp	olive oil
140 g	pomegranate seeds
¼ tsp	salt

How it's done

Cook the potatoes

Cook the potatoes (uncovered) in salted water over a medium heat for approx. 30 mins. until very soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Press the potatoes through a food mill or mash them with a potato masher.

Mashed potatoes

Combine the cream and saffron. Gradually add the cream and butter to the potatoes, stirring with a wooden spoon. Stir briefly and vigorously until the potato mixture is fluffy, season.

Parsnips

Heat the butter in a pan. Add the parsnips, cook briefly. Pour in the stock, cover and simmer for approx. 10 mins. Remove the lid and simmer for a further 10 mins. Mix in the butter and almonds.

Serve

Mix the vinegar, oil and pomegranate seeds, season with salt. Plate up the mashed potatoes, top with the parsnips and pomegranate seeds.

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