Cheesy Carrots and Parsnips by Cardamom & Coconut

– 1 1/2 to 2 cups water
– 3-4 lbs carrots & parsnips
– 1 can evaporated milk (12 oz)
– 2 teaspoon s dijon mustard
– 1 teaspoon salt
– 4 oz sharp cheddar cheese
– 4 oz American or Monterey Jack cheese

Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min