Pheasant with Parsnip and Apple Mash

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: Mash:

750g floury potatoes such as Maris Piper

225g parsnips

1 large Cox's or Granny Smith's apple, peeled, cored and cut into chunks

25g butter

2 tbsp crème fraiche

2 tbsp each chopped fresh chives and parsley

subheading: Pheasant:

15g butter, softened

2 tsp plain flour

4 to 6 pheasant breast fillets/supremes

2 tsp olive oil

50ml white wine

200ml chicken stockroot vegetable crisps to garnish

Directions at countryside-alliance.org

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