Potato and parsnip farls
If you don’t have leftover mash, just peel and boil around 250g of potatoes and mash with a bit of butter
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
200g leftover mashed potato
200g parsnips, peeled and trimmed
80g butter plus more for cooking
Small handful of chopped dill
Small handful of chopped parsley
50g cream flour
Sea salt and freshly-cracked black pepper
Method
Chop the parsnips up into rough chunks and place in a boiling pan of salted water over medium high heat for around 20 minutes. Drain the vegetables and tip them back into the empty pan along with the leftover mash and butter, mashing them both together until well combined and smooth.
Season generously with salt and pepper and then add the herbs and sifted flour to the mix. Beat together with a wooden spoon until you have a smooth dough.
Lightly flour a clean worktop and knead the dough into a smooth ball or thick disc. You can cut this into thirds and work in batches, rolling the dough out or pressing it out with your hands into a ½ inch thick disc. Cut into triangles with a sharp knife.
Heat a large frying pan over a medium high heat with a little butter and add as many farls as fit comfortably on the pan. Cook for 3-4 minutes on each side until golden brown all over.
Repeat until you have cooked all of the farls.
Serve with the usual breakfast fare of sausages, eggs, bacon and tomatoes.
Photograph: Bríd O'Donovan
