Roasted Parsnip and Carrot Mash
Week
51
Season
Winter
Difficulty
Easy
Roasted parsnips and carrots mashed with butter make a sweet, earthy side for festive meals.
Ingredients:
Method:
Roast vegetables 25-30 minutes at 200°C, mash with butter and milk, season, serve warm.
Cooking time: 40 minutes
Storage: Fridge 2 days; reheat gently.