Carrots and Parsnips with Rosemary

• 10 carrots
• 8 parsnips
• 600 ml (1 pint

Peel the carrots and parsnips and cut into 1 cm by 6.5 cm (½ in by 2½ in)-sized batons. Bring the stock to a boil, add the carrots and simmer gently, covered until just tender. Remove with a slotted spoon, add the parsnips and simmer them in the same way until tender. Remove the parsnips and boil down any remaining stock to about 6 tablespoons. Swirl in the butter, return the vegetables and ros