Creamed Parsnips or Carrots
Select parsnips that feel heavy for their size. Peel before cooking. You can use carrots in the same way.
YOU WILL NEED
- 1 bunch (± 500g) parsnips or carrots, well washed and peeled
- ½ cup (125 ml) boiling water
- 2 t (10 ml) Ina Paarman's Vegetable Stock Powder
- 2 T (30 ml) butter
- Ina Paarman's Lemon & Black Pepper Seasoning to taste
Slice the parsnips into rings. Add boiling water and Vegetable Stock. Cook until tender. Drain, reserve water. Mash with butter and taste for seasoning, add a little more of the reserved water until you get a smooth mash.