Carrot and Parsnips in Chicken Stock |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These are delicious with any roast meat. Ingredients:
6 carrots, peeled |
4 medium parsnips, peeled |
50 g butter |
1/4 teaspoon salt |
1/4 cup chicken stock |
ground pepper |
Directions:
1. Julienne carrots and parsnips.
2. Melt butter in saucepan, place carrots in then parsnips resting on top.
3. Add salt and chicken stock.
4. Cover pan with lid and bring to boil.
5. Lower heat and simmer 25 minutes.
6. Grind fresh pepper over to serve.
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