175g/6oz carrots
175g/6oz secede
1 turnip
1 parsnip butter
salt and freshly ground black pepper
Serves 4
1-Trim and peel the vegetables and simmer in salted water until tender.
2-Drain and mash to a fluffy purée butter. Season with salt and plenty of black pepper. Serve
with a dish that has a crunchy texture, such as Chestnuts and Vegetable
175g/6oz secede
1 turnip
1 parsnip butter
salt and freshly ground black pepper
Serves 4
1-Trim and peel the vegetables and simmer in salted water until tender.
2-Drain and mash to a fluffy purée butter. Season with salt and plenty of black pepper. Serve
with a dish that has a crunchy texture, such as Chestnuts and Vegetable
