• 2 large carrots
  • 2 medium parsnips
  • 50 g butter
  • 3 floz milk or cream
  • salt and pepper


  • Wash and peel the carrots and parsnips.
  • Slice both vegetable types evenly and place in a saucepan.
  • Add a pinch of salt and water and boil for approximately 15 minutes or until soft. Drain off the cooking liquid but keep it to make soup the next day.
  • Mash the vegetables and add the buttermilk or cream and beat to produce a smooth purée. Season.
  • Place in a serving dish and keep hot until required.