Carrots and Parsnips

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8 oz. carrots
8 oz. parsnips
1 Tbsp. vegetable broth
1 Tbsp. chopped parsley
Salt and pepper, to taste

• Put the carrots and parsnips in a medium saucepan, add water, and cook until tender.
• Drain and place in a mixing bowl. Add the vegetable broth and chopped parsley to the cooked vegetables. Mash together.
• Add the salt and pepper. Serve hot.

Makes 4 servings.

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“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind