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.