Instructions

1. Peel the parsnip and turnip then cut them into small chunks. Put them in a pan of cold water, bring to the boil, then gently simmer for about 10 minutes.
2. When the veggies are tender, drain and put them back into the pan.
3. Push the garlic flesh out of it’s skin and add to the vegetables. Add butter/spread and seasoning, then mash with a potato masher until you get a coarse mixture. Add the chopped herbs and combine.
4. Serve hot.