Wash, peel and cut the carrots and parsnips into coins. Cut the bigger coins in half to ensure they cook evenly. Place the carrots into a large saucepan and cover generously with water. Bring to a boil, cover and reduce to simmer. Cook for 10 minutes then add the parsnips. Simmer for another 15 minutes until they are tender. Drain and return them to the pot.
Add in the butter and coat the vegetable completely. Add in the cream and mash the carrots and parsnips to a chunky consistency. Season with salt and pepper to taste. Place in a serving dish and garnish with fresh microgreens or parsley.
Chef’s Note: The carrots are more dense than the parsnips so they may require a little more time to cook.
Wash, peel and cut the carrots and parsnips into coins. Cut the bigger coins in half to ensure they cook evenly. Place the carrots into a large saucepan and cover generously with water. Bring to a boil, cover and reduce to simmer. Cook for 10 minutes then add the parsnips. Simmer for another 15 minutes until they are tender. Drain and return them to the pot.
Add in the butter and coat the vegetable completely. Add in the cream and mash the carrots and parsnips to a chunky consistency. Season with salt and pepper to taste. Place in a serving dish and garnish with fresh microgreens or parsley.
Chef’s Note: The carrots are more dense than the parsnips so they may require a little more time to cook.
