Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot
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Creamy parsnip mash
Boil 900g potatoes with 3 peeled, chopped parsnips for 15 mins until tender. Drain well, then mash with a large knob of butter and 4 tbsp crème fraîche or double cream. Season with salt and pepper and serve piping hot.