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
Method

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.