Food
Carrots and Parsnips
By Yankee Magazine|Oct 05 2007|
A simple but excellent combination.
Yield
Serves 6
Ingredients
1 bunch (1 pound) carrots
1 bunch parsnips
parsley
butter
pepper
Instructions
Cut equal quantities of carrots and parsnips into shoestring sticks. Start the carrots in boiling salted water; after a minute or two, add the parsnips, which will cook more quickly. When the vegetables are done, serve, garnished with parsley, butter, and pepper.
