PARSNIP AND CARROTS:

From JUST FOOD

 

2 pounds parsnips, sliced

2 large carrots, sliced

4 tablespoons butter/olive oil

1 teaspoon honey or sugar

½ cup milk

½ teaspoon ground nutmeg

Salt and pepper to taste

1 tablespoon parsley

 

In a medium pot, cover carrots and parsnips with water, boil until tender. Drain them and using a large spoon, mash with butter or oil and sugar. Stir in milk, Season with nutmeg, salt, and pepper to taste. Garnish with parsley before serving, if desired.