440g of carrots - washed
250g of parsnips - washed
2 onions (180g) - sliced
27g of butter
Anglesey sea salt and black pepper

METHOD

Grate (thickly) the parsnips and carrots into a bowl.

In a frying pan, melt the butter and fry the onions until softened. Mix the parsnips and carrots, salt and pepper and cook for approximately 7 minutes.

Put the frying pan in the oven and cook at a temperature of 180' for 25 minutes until browned. Serve by cutting into 'cake' slices.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS