225 g (8 oz) parsnips, trimmed
300 ml (1/2 pint) milk
50 g (2 oz) butter
15 ml (1 tbsp) plain flour
1.25 ml (1/4 tsp) freshly grated nutmeg
salt and freshly ground pepper
450 g (1 lb) carrots, peeled and cut into 5 cm (2 inch) wedges
30 ml (2 tbsp) oil
450 g (1 lb) onions, skinned and quartered
30 ml (2 tbsp) chopped parsley
300 ml (1/2 pint) milk
50 g (2 oz) butter
15 ml (1 tbsp) plain flour
1.25 ml (1/4 tsp) freshly grated nutmeg
salt and freshly ground pepper
450 g (1 lb) carrots, peeled and cut into 5 cm (2 inch) wedges
30 ml (2 tbsp) oil
450 g (1 lb) onions, skinned and quartered
30 ml (2 tbsp) chopped parsley
method
1. Bring a pan of salted water to the boil and cook the parsnips until tender. Drain and peel. Puree the parsnips and milk in a blender to give a smooth consistency.
2. Melt 25 g (1 oz) butter in a pan, stir in the flour and cook for 2 minutes before gradually stirring in the parsnip puree. Add the nutmeg and seasoning and bring to the boil, stirring, bubble gently for 3 minutes and keep warm.
3. Boil the carrots until tender, about 12 minutes and drain.
4. Heat the oil and the remaining butter in a frying pan and fry the onions until well browned and just tender.
Arrange the onions and carrots in a serving dish. Keep warm loosely covered.
5. Before serving, stir the parsley into the sauce and pour over the vegetables.
2. Melt 25 g (1 oz) butter in a pan, stir in the flour and cook for 2 minutes before gradually stirring in the parsnip puree. Add the nutmeg and seasoning and bring to the boil, stirring, bubble gently for 3 minutes and keep warm.
3. Boil the carrots until tender, about 12 minutes and drain.
4. Heat the oil and the remaining butter in a frying pan and fry the onions until well browned and just tender.
Arrange the onions and carrots in a serving dish. Keep warm loosely covered.
5. Before serving, stir the parsley into the sauce and pour over the vegetables.
serving amount
serves 4
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