Carrot and Parsnips in Chicken Stock
"These are delicious with any roast meat."
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 6 carrots, peeled
- 4 medium parsnips, peeled
- 50 g butter
- 1⁄4 teaspoon salt
- 1⁄4 cup chicken stock
- ground pepper
directions
- Julienne carrots and parsnips.
- Melt butter in saucepan, place carrots in then parsnips resting on top.
- Add salt and chicken stock.
- Cover pan with lid and bring to boil.
- Lower heat and simmer 25 minutes.
- Grind fresh pepper over to serve.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.
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