Ingredients
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8 oz (225 g) Parsnips
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8 oz (225 g) Zucchini
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8 oz (225 g) Carrots
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1 oz (30 g) Butter
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1 tsp Xylitol
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1 tsp Sea Salt
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4 tbsp Water
Directions
Steps
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1
Done
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Peel the parsnips their skins are tougher than carrots and you’ll find that out it if you don’t peel. Then, place all the ingredients in a large pan over a medium heat and bring to the boil. |
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2
Done
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Reduce heat, cover, and simmer for 5 minutes until the veggies are crisp-tender. |
