RECIPES

Carrot and parsnip mash laced with black pepper

Ingredients

• 3-4 medium size carrots
• 2-3 medium parsnips
• Some butter or a little walnut oil
• Salt and black pepper

Method

• Top, tail and scrub the carrots and parsnips, then cut into pieces, the parsnips slightly larger than the carrots.
• Place in the pan just covered with water with a little salt, simmer for 10-12 minutes till tender.
• Drain and mash them, then using a large spoon or whisk, cream together seasoning with the black pepper, butter or walnut oil.

Leftovers:

Added to the soup or mixed into a burger or falafel.