Carrot and parsnip mash

Directions

1. CHOP - Peel and roughly chop the carrots and parsnips. Rinse under running water.
2. BOIL - Put the vegetables into a saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 20 minutes or until soft when pricked with a fork.
3. MASH - Drain the carrots and parsnips. Add butter and crème fraîche and mash together. Season with salt and black pepper and serve.