Parsnip, Mandarin & Oyster Mushroom Mash

Mandarins — the perfect fruit for this time of year. Combined with mushrooms and parsnip, they make a unique and healthy Dutch-style mash (stamppot)!

Ingredients (serves 4):

• 3 mandarins

• 250 ml water

• 800 g floury potatoes, diced

• 500 g parsnip, diced

• 2 tbsp olive oil

• 2 tbsp coarse mustard

• 150 ml low-fat milk

• 150 g arugula (rocket)

• 1 onion

• 300 g oyster mushrooms

Preparation:

1. Peel the mandarins and cut the segments into pieces. Set a few aside for garnish. Scrape off the white pith from the peels and finely chop the peel.

2. Bring a pan of salted water to a boil. Cook the potatoes and parsnip for about 15 minutes until tender. Drain. Add olive oil, mustard, and milk, then mash into a coarse mash. Season with salt and pepper.

3. Stir in the mandarin pieces, peel, and three-quarters of the arugula.

4. Heat a splash of oil in a frying pan. Tear the oyster mushrooms into chunks, add them, and fry for about 3 minutes.

5. Peel and finely chop the onion, add to the pan, and cook for 1 more minute. Season to taste.

6. Divide the mash over plates, top with the sautéed oyster mushrooms, and garnish with mandarin segments and remaining arugula.

Nutritional value (per portion):

• 358 kcal

• 12 g protein

• 55 g carbohydrates

• 7 g fat