Boiled potatoes, kumara and parsnips

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

Boiled potatoes, kumara and parsnips

Ingredients

Per person - choose a selection of:
   2-4 small boiling or new potatoes, washed
   1-2 small kumara, sliced in half
   1 small parsnip, peeled and sliced into coins
garnish of choice

Method

Place vegetables in a saucepan and add sufficient 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.
Boil 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 [depend on size of pieces of vegetable]:
12-15 minutes for harder vegetables, e.g. carrot, parsnip, pumpkin, turnip, yam
18-20 minutes for starchy vegetables, e.g. kumara, potato, swede

Nutrition Information Panel

Per Serving [1 Serves]
Energy 1517kj
Protein 9.6g
Total fat 1.5g
- saturated fat 0.4g
Carbohydrates 73g
- sugars 12.5g
Fibre 10.9g
Sodium 33mg

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