Boiled carrots, kumara, potatoes and parsnips

Boiled carrots, kumara, potatoes and parsnips 250x250

Boiled carrots, kumara, potatoes and parsnips

Boiled vegetables with carrots and potatoesBoiled 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

Nutrition Information Panel

Per Serving [2 Serves]
Energy 920 kJ
Protein 5.6g
Total fat
– saturated fat		 0.7g
0.1g
Carbohydrates
– sugars		 44.3g
7g
Fibre 7.2g
Gluten 0g
Sodium 36g
Gluten Free
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