Boiled carrots, kumara, potatoes and parsnips

Boiled vegetables can be served hot, or cooled for a salad.

Per person, choose a selection of:
2-3 boiling or new potatoes, washed; left whole if small, or sliced in half
1 kumara, washed and sliced into chunks
1 carrot, peeled and sliced into coins
1 parsnip, peeled and sliced into coins

Place vegetables in a saucepan and add sufficient lightly salted cold water to just cover.
Place a lid on the saucepan and bring to the boil as quickly as possible, reduce heat and simmer gently.
Cook until tender when tested with a skewer or tip of a knife.
Add extra boiling water if necessary.
Drain and serve.

Note: Always simmer vegetables as vigorous boiling will cause some vegetables to break up.

Boiling times (depends on the size of the vegetable pieces):
12-15 minutes for harder vegetables, e.g. carrots, parsnips, pumpkin, turnips, yams
18-20 minutes for starchy vegetables, e.g. kumara, potatoes, swedes