Boiled carrots, kumara, potatoes and parsnips

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

Video

Boiled carrots, kumara, potatoes and parsnips

Ingredients

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
fresh herbs for garnish

Method

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, garnished with fresh herbs.

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 [1 Serves]
Energy 360kj
Protein 1.4g
Total fat 0.2g
- saturated fat 0.04g
Carbohydrates 17.8g
- sugars 6.9g
Fibre 3g
Sodium 24.8mg

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