Parsnip And Carrot Dice

1. 1

   In a large saucepan, cook the onion in the butter over moderately low heat, stirring until it is just softened.

2. 2

   Add the carrots, parsnips and season to taste.

3. 3

   Stir the vegetables to coat them with the butter.

4. 4

   Add the broth, bring the liquid to a simmer and cook the vegetables, covered, over moderate heat for 5-7 minutes or until they are just tender -- not mushy.

5. 5

   In a small bowl stir together the mustard and the cream and stir this into the vegetables along with parsley and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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