Mashed carrots and parsnips

Nothing can be simpler or more tasty than sweet carrots and parsnips mashed together as an accompaniment to a simple meal. If you want to puree them instead of the more casual mash, that’s fine as well.

2 lb carrots, preferably a sweet variety like Nantes
2 lb parsnips
2 tbsp butter
salt

Wash and peel carrots and parsnips.
Cut roughly into 1 inch pieces and place in a saucepan, cover with cold water and add a healthy pinch of salt.
Bring up to a simmer, reduce heat, cover, and simmer until tender, about 30 minutes.
Drain, add butter, and mash together or puree, depending on the consistency you prefer.
Season to taste.