Carrot and parsnip mash with brown butter and thyme

• butter↗75g g
• thyme sprigs↗3

  leaves gathered

• carrots↗500g g

  peeled and coarsely chopped

• parsnip↗1 medium

  (about 600g), peeled and coarsely chopped

Step-by-step instructions

1. 1

   Melt the butter in a small pan over low heat, add the thyme and ½ tsp freshly ground black pepper, and cook until the butter begins to foam. Remove from heat.

2. 2

   Bring a large pot of salted water to a boil, add the carrots and parsnip and simmer over low heat for 30‑40 minutes until tender. Mash well. While still hot, stir in the butter and serve. Store in the refrigerator for up to two days or freeze for up to a month.