8 oz carrots (peeled, cut into 1/4 slices)
4 tbsp chopped fresh parsley or 1 tbsp dried parsley
12 oz parsnips (peeled & cut into 1/4 slices)
2 tbsp butter or 2 tbsp margarine
1 pinch sugar
Boil the carrots in a little lightly salted water with a pinch of sugar in it, until soft then drain. Boil the parsnips separately in lightly salted water until soft & drain.
Marsh or puree them together. Add the butter. Season & sprinkle with the parsley. Serve.