Carrot And Parsnips In Chicken Stock - cooking recipe

Ingredients

6 carrots, peeled
4 medium parsnips, peeled
50 g butter
1/4 teaspoon salt
1/4 cup chicken stock
ground pepper

Preparation

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.