Carrot & Caraway Mash
4 large carrots
½ teaspoon caraway seeds
½ teaspoon sea salt
freshly ground black pepper to taste
- Peel the carrots and parsnip and cut them into even-sized pieces. Place the vegetables in a large saucepan with the caraway seeds and salt and cover with water. Simmer for 20-30 minutes, or until the vegetables are soft. Drain off the water.
- Mash the parsnips and carrots with the butter and season with the pepper. Serve the mash with roasted meats or pork fillets seared with a sweet chilli glaze.
Serves 4 as a side dishCarrot & Caraway Mash