Boiled carrots, kūmara, parsnips and potatoes

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

Boiled carrots, kūmara, parsnips and potatoes


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


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. kūmara, potatoes, swedes

Nutrition Information Panel

Per Serving [1 Serves]
Energy 692kj
Protein 6.5g
Total fat 0.5g
- saturated fat 0.1g
Carbohydrates 30.0g
- sugars 5.0g
Fibre 6.3g
Sodium 29.6mg

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