Creamed Parsnips or Carrots

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


  • 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.

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