However, wet and tired after work - not to mention hungry and wanting to get on with other things after dinner - I just couldn't face the time it takes to heat the oven and roast the veges.
Instead, finding some carrots lurking in the bottom of the chiller drawer along with the parsnips, I remembered the comforting parsnip and carrot mash we used to have when I was a child, something I haven't made for a while.
It's quicker - and easier - and seems more warming, and it's such a lovely golden orange colour.
Peel the parsnips, and scrub or peel the carrots - use equal quantities or whatever you have.
Chop them into pieces, remembering that carrots take longer to cook so make them smaller. Put the vegetables in a pot with some water and a little salt, put on the lid, bring to the boil then turn the heat down and simmer until they are soft when poked with the point of a knife - about 15-20 minutes. Or you can steam or microwave the vegetables.
Drain the water, mash roughly and add some flavouring. Butter and pepper are traditional, but cream, milk and nutmeg are good. Olive oil will do, too, if you don't want to use dairy. Serve while hot.
It's delicious for soaking up the gravy of a stew or casserole.
You can add swede, potatoes or kumara as well if you have them.
Some crispy bacon bits sprinkled over the top bring it to a new level.
