Ingredients
- Servings: 6
- 6 carrots, peeled
- 4 medium parsnips, peeled
- 50 g butter
- 1/4 teaspoon salt
- 1/4 cup chicken stock
- ground pepper
Recipe
- 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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