Method

• Put the carrots and parsnip together in a suitable sized pot
• Cover with water, add the honey, bay leaf if using and a sprinkle of salt
• Cook until the carrots and parsnips are tender
• Drain 90% of the water out and discard
• Leave the remaining 1-2 tsp of water in the pot add the butter and mash coarsely
• Check for seasoning (pepper is good)
• Serve immediately
• NB: you can substitute parsnips for swede and carrots for pumpkin or squash