Serves 6
Select parsnips that feel heavy for their size. Peel before cooking. You can use carrots in the same way.
Recipe Category

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.