Prep 10 mins
Cook 25 mins
These are delicious with any roast meat.
- 6 carrots, peeled
- 4 medium parsnips, peeled
- 50 g butter
- 1⁄4 teaspoon salt
- 1⁄4 cup chicken stock
- ground pepper
- Julienne carrots and parsnips.
- Melt butter in saucepan, place carrots in then parsnips resting on top.
- Add salt and chicken stock.
- Cover pan with lid and bring to boil.
- Lower heat and simmer 25 minutes.
- Grind fresh pepper over to serve.