2 white carrots (orange carrots are a relatively modern phenomenon)

2 parsnips

2 Tbsp olive oil.

2 Tbsp passum

Wash and peel carrots and parsnips. Cut into long strips. Fry on low heat in olive oil, turning frequently to avoid burning. When soft, plate up and add passum. A delicious veggie.

Note: If you don’t want alcohol in your food, add the passum to the pan after vegetables have cooked through. Stir for a couple of minutes until the alcohol burns off.