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Punchnep A mash of root vegetables, now a fashionable dish to serve with formal meals, has always been a favourite in Wales. Potatoes and baby white turnips are the traditional mix for punchnep but there are many alternatives such as swedes (rutabaga), peas, parsnips or carrots which can all be mashed together or individually with potatoes. If you have any left over, punchnep makes a superb morning-after fry up with a rasher or two of bacon. Very traditional and very good.
1. Cut the potatoes and turnips into about 1" chunks. Put into a large pan of cold, salted water, bring to a boil and simmer until tender. 2. Drain the cooked vegetables and whilst still warm mash together with the butter and plenty of seasoning. 3. Serve the punchnep as it is or, for a real treat, stir in some cream, buttermilk or yogurt. Garnish with the parsley. May be prepared up to the end of stage 2. Then reheat with a thin layer of cream or melted butter spread over the top to stop a crust forming, and then mash in the cream just before serving. From Lamb, Leeks and Laverbread by Gilli Davies. October 2008-January 2009 issue of Dragon Tales |
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