Carrot and Parsnip Stomp

Name: Carrot and Parsnip Stomp
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Carrots; 800 g Parsnips; 7-10 Tbsp Salt; 75 g Butter; 1 TEASPOON Caraway seeds; 300-350 ml Milk; 7-10 Tbsp grated nutmeg

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Carrots
800 g Parsnips
7-10 Tbsp Salt
75 g Butter
1 TEASPOON Caraway seeds
300-350 ml Milk
7-10 Tbsp grated nutmeg

Directions

1
Peel, wash and roughly cut carrots and parsnips into pieces. Cover and cook in little boiling salted water for about 30 minutes. Heat half the butter in a small pot. Steam caraway seeds for 2-3 minutes, remove from heat.
2
Drain the vegetables. Add milk, caraway butter and remaining butter and mash. Season puree with salt and nutmeg