Irish Carrot & Parsnip Mash

8 ounces carrots, peeled, cut into 1/4 slices
1 pinch sugar
12 ounces parsnips, peeled and cut into 1/4 slices
2 tablespoons butter
4 T chopped fresh parsley or 1 T dried parsley

Boil the carrots in a little lightly salted water (with a pinch of sugar in it) until soft; drain.
Boil the parsnips separately in lightly salted water until soft; drain. Marsh or puree them together.
Add the butter (less or more as you wish). Season and sprinkle with the parsley. Serve.


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