Dublin Vegetables (Mashed Carrot And Parsnip) - cooking recipe

Ingredients

1 lb carrot, peeled and cut into chunks
1 lb parsnip, peeled and cut into chunks
2 ounces butter
salt
pepper
nutmeg (optional)

Preparation

Put the carrots and parsnips into a large saucepan, cover with water, put on the lid, bring to a boil, then simmer until all the vegetables are soft (20-30 minutes, depending on your vegetables and the size you have cut).
Drain off all the water, and return the vegetables to the hot pan to evaporate off any excess moisture - you don't want the puree to be too wet.
Add the butter, salt and pepper (to taste), then blitz with a hand blender until you have a puree (it's nice left lumpy, too).
Serve hot, with extra butter, freshly ground black pepper and a little nutmeg (if liked) ground over the top.