Add ginger to take a carrot and parsnip mash out of the ordinary.

Ingredients

• 300 grams parsnips (about 2 medium), peeled and diced
• 300 grams carrots (about 2 large), peeled and diced
• 2 tblsps finely chopped ginger
• 50 grams butter

Method

1. Cook the parsnips and carrots in boiling salted water until soft. Drain.
2. Puree the parsnips and carrots with the ginger and butter. Season to taste.
3. Serve garnished with chopped crystallized ginger, parsley and a little flaked salt if wished.