MASHED CARROTS AND PARSNIPS
This recipe forms a part of the Peppered Farm-Raised Venison with Beetroot Jus, Caramelised Onion Tart and Parsnip and Carrot Mash recipe.
300g (2) large carrots (peeled and chopped)
300g (2) parsnips (peeled and chopped)
25g (2 tbsp) unsalted butter (diced)
flaky sea salt and freshly ground black pepper
freshly grated nutmeg
- Place carrots and parsnips into a steamer and cook till tender.
- Place into a bowl and mash. Add butter and quickly stir to combine.
- Season to taste with salt, pepper and nutmeg. Serve immediately or reheat to serve later.