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A Weekday Menu Recipe

 

 

Carrot and Parsnip Mash    Veg  HT  ACC  English  25mins

Serves 4     Hot Vegetarian Vegetables Accompaniment Gluten Wheat Free Eggless England British Europe

Ingredients
2 Parsnips, peeled and thickly sliced
3 Carrots, peeled and thickly sliced
50g/2oz Butter
Salt and Black Pepper

2 tbsp Crème Fraîche (optional)

Instructions


1. Place the parsnips and carrots in a large saucepan, just cover with water, add some salt and bring to the boil.

 

2. Reduce the heat a little, partially cover and cook for about 15 minutes until soft.


3. Drain well in a colander then return to the pan together with the butter, crème fraîche and plenty of black pepper and  mash the carrots and parsnips  together.

 

Serve immediately.
 

 

 

More Carrot  Recipes  |  What's in Season  |  Growing Vegetables


 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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