Stamppot (Dutch Parsnip And Chorizo Mash) - cooking recipe

Ingredients

3 None parsnips, peeled, chopped
6 None potatoes, peeled, chopped
4 tbsp butter
1 tbsp Dijon mustard
1 bunch large greens, such as chard, kale, spinach, stalks removed, leaves finely shredded
1 tbsp olive oil
9 oz chorizo

Preparation

Bring parsnips and potatoes to a boil in a large pot of salted water. Simmer for 20-30 mins, or until tender. Drain then return to hot pan to dry out slightly. Add butter and mustard. Top with greens then cover and set aside until greens wilt. Mash roughly with a potato masher.
Heat oil in a small frying pan over medium-high heat. Cook chorizo for 1-2 mins, until browned and crispy.
Serve hot mash in a serving bowl topped with sizzling chorizo. Pour rendered chorizo oil over top. Serve immediately.