Serves 4

4 carrots, peeled and roughly chopped
4 parsnips, peeled and roughly chopped
1 tsp honey
Sea salt and pepper
1 fresh bay leaf (optional)
50g butter

Method

Put the carrots and parsnip together in a suitable sized pot. Cover with water, add the honey, bay leaf if using and a sprinkle of salt. Cook until the carrots and parsnips are tender. Drain 90% of the water out and discard. Leave the remaining 1-2 tsp of water in the pot add the butter and mash coarsely. Check for seasoning (pepper is good). Serve immediately.

NB; you can substitute parsnips for swede, carrots for pumpkin or squash.

Mashed Carrots and Parsnips