Mashed Carrots and Parsnips

8 ounces carrots
8 ounces parsnips
2 tablespoons chopped parsley
2 tablespoons vegetable broth
salt and pepper (to taste)

In a medium saucepan, cover the carrots and parnips with water. Simmer until tender. Drain and put in a mixing bowl. Add broth, chopped parsley, salt, and pepper. Mash together.

Posted: Sunday 10th April 2005, 10:17 AM

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