Mashed Potatoes and Sprouts
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Peel the onion and cut into strips. Peel the parsnip and potatoes and dice both 2-3 cm (approximately 7/8 to 1 1/4 inches) across. Cook the onion, parsnips and potatoes in boiling salted water for about 15 minutes to a slight bite.
Trim sprouts, rinse and cut a cross in each stalk. Cook in boiling salted water until soft, about 10 minutes.
Drain the potato mixture, set about 1/3 aside and allow to cool. Pour the rest along with the drained sprouts into a pot. Add the butter and the pecorino and mash coarsely with a potato masher. Season with salt and nutmeg and keep warm.
Heat the oil in a pan and cook the remaining vegetables 3-5 minutes. Season with salt, pepper and nutmeg. Serve on the mashed vegetables.