Boiled potatoes, kumara and parsnips
Boiled vegetables can be served hot or cooled for a salad.
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
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]|
|- saturated fat||0.4g|