Carrot and Parsnips in Chicken Stock

These are delicious with any roast meat.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 6  carrots, peeled
• 4  medium parsnips, peeled
• 50  g butter
• 1⁄4 teaspoon salt
• 1⁄4 cup  chicken stock
•  ground pepper

Directions

1. Julienne carrots and parsnips.
2. Melt butter in saucepan, place carrots in then parsnips resting on top.
3. Add salt and chicken stock.
4. Cover pan with lid and bring to boil.
5. Lower heat and simmer 25 minutes.
6. Grind fresh pepper over to serve.