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      Stir-Fried Carrots and Parsnips

      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.