4 large carrots, peeled, sliced
3 large parsnips, peeled, core removed, sliced
20 g butter
⅔ cup pure cream
Sea-salt flakes and white pepper, to season
- Put carrot and parsnip in a medium saucepan and cover with cold water. Put over a high heat and bring to the boil. Simmer for 20-25 minutes or until vegetables are soft. Drain well. Add butter and cream, then mash until smooth. Season, then serve.