Dublin Vegetables (Mashed Carrot And Parsnip)

1. 1

   Put the carrots and parsnips into a large saucepan, cover with water, put on the lid, bring to a boil, then simmer until all the vegetables are soft (20-30 minutes, depending on your vegetables and the size you have cut).

2. 2

   Drain off all the water, and return the vegetables to the hot pan to evaporate off any excess moisture - you don't want the puree to be too wet.

3. 3

   Add the butter, salt and pepper (to taste), then blitz with a hand blender until you have a puree (it's nice left lumpy, too).

4. 4

   Serve hot, with extra butter, freshly ground black pepper and a little nutmeg (if liked) ground over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.