Carrots and Parsnips

By ghinman

Jeanne

Ingredients

• 4 lg. carrots
• 4 lg. parsnips
• 4-5 tsp. brown sugar
• 1/2 cup, milk
• 4 Tbs. butter
• salt to taste

Preparation

Step 1

Peel and slice carrots and parsnips 30 min. before serving. Place in a 3 qt. saucepan over high heat, boil in water until soft, 20-30 min., until tender. Drain and add milk and butter and mash up very well. Add brown sugar.