We're currently experiencing some issues with our shop ingredients functionality. We're working on getting this back up and running for you soon, but in the meantime you can still browse our recipes, create a shopping list and add ingredients to your basket on our grocery site.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Revamp classic mash by swapping in parsnips and sweet potatoes for a Christmas dinner side dish that will really impress. Make it extra indulgent with a drizzle of aromatic truffle oil, and scatter through maple-glazed hazelnuts for a delicious flavour twist. See method
of the reference intake
Get ahead: Make up to 2 days in advance and gently reheat over a low heat for 15 mins, stirring and adding a little more stock to loosen the texture. Make the maple hazelnuts the day before and keep in an airtight container.
See more Christmas side dishes
Before you comment please read our community guidelines.