4-5 medium-size carrots, peeled
4 parsnips, peeled
2 T. butter
Salt and pepper to taste
1-2 T. chopped parsley
This recipe is more a method than exact measurements. Feel free to alter the proportions.
Grate the carrots and parsnips on a medium-size grater. (Don??t use a fine one; the vegetables get too soft when you cook them.)
Melt the butter in a large-ish saut pan over medium-high heat and stir-fry the carrots and parsnips, stirring constantly. I like to use two wooden spatulas to keep the mixture moving. Cook for several minutes, till the vegetables begin to soften a bit. Salt and pepper to taste.
Cover the pan, reduce the heat to low, and simmer for a few more minutes, till the vegetables are crisp-tender. Don??t overcook: we??re not making baby food here!
Uncover the pan, stir in the chopped parsley, and serve. Garnish with extra sprigs of parsley if you like.
Makes a generous side dish for 4-5 people.