Mashed parsnip and potatoes, with spicy quince sauce and lentils

Recipe by Nicole Hofen

Ingredients in Benoo bag:

Parsnip, floury potatoes, quince, red onions, carrots, sage, lentils 


Ingredients at home:

Frying oil, butter, sugar, salt, apple cider vinegar, pepper, vegetable stock


Total cooking time (incl. resting time): approx. 30-35 min

Allergy: Gluten

What’s needed in the kitchen: small pan, small pots, chopping board, knife, colander, a whisk or potato masher


Step 1: 

Wash the parsnips, peel the potatoes and cut into large pieces.

Cook both in vegetable broth for about 20 minutes. The vegetables should be just covered by the broth


Step 2:

Drain the cooked vegetables over a bowl to save the broth for later application. Melt butter in a pot.

Use a passing mill to squeeze the vegetables directly into the pot or place them inside the pot and crush with a potato masher, until a smooth consistency. Season with salt



Step 3:

In a pot, cover lentils with water and cook for 25 minutes, until al dente. You may need to add more liquid, to make sure the lentils are covered the entire cooking time. 

In the meantime, dice finely 50 g onion and carrots. Once the lentils are cooked, drain them.

Step 4:

In the same pot, heat 1 tbsp. oil and a pinch of sugar. Add onion and carrots and fry briefly. Reduce the heat, add the lentils and deglaze with 2-3 tbsp. vegetable broth.

Simmer for 5-7 minutes and season with salt, pepper and vinegar.  


Step 5:

Wash and dice quince.

Cut 50 g onion in half rings. Heat up 1 tbsp. oil in a small pan, add 1 tbsp. sugar and chili. Add quince and onion and fry briefly.


Step 6: 

Reduce the heat and deglaze with 2-3 tbsp. vegetable broth and cook on a low heat for another 15 min. Season with salt

Serve all together. 

Recipe Video

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