Carrots and Parsnips
(Serves 4)

8 oz. carrots
8 oz. parsnips
1 tablespoon vegetable broth
1 tablespoon chopped parsley
salt and pepper to taste

In a medium saucepan, simmer carrots and parsnips until tender when pierced with a fork. Drain and place in a mixing bowl. Add vegetable broth or 1 tablespoon of the cooking liquid, chopped parsley, and salt and pepper to taste to the cooked vegetables. Mash together. Serve hot.