Creamed Parsnip and Carrot
Serves 6
2 lb (900 g) carrots, peeled and cubed
1 lb (450 g) parsnips, peeled and cut into small pieces
1/2 stick (4 Tbsp) 2 oz (50 g) butter
salt and freshly ground pepper
pinch of ground nutmeg
chopped fresh parsley to garnish
1. Boil the carrots and parsnips together in salted water for about 2:5 minutes until tender; drain well and mash using a potato masher.
2. Return to the pan with the butter and seasoning and cook over a high heat, stirring frequently, to drive off any moisture.
3. Beat well to mix the vegetables and pile into a serving dish. Garnish with parsley to serve
