Carrots and Parsnips

You say;”You can’t boil water?” Then this recipe is right up your ally!

I had never met a Parsnip until a couple months ago. I tried Parsnips as an addition to a stew and was un-impressed. Then I was told about this simple recipe and totally changed my mind about what Parsnip Possibilities. Try it…it will change your mind too.

Ingredients

Equal amounts of Parsnips and Carrots. Depends on how much you want to make.

1-2 lbs of Parsnips, sliced thin with mandolin slicer or using food processor.

1-2 lbs of Carrots, sliced thin with mandolin slicer or using food processor.

½ to 1 cup Fresh Water or Chicken Stock

Optional

1 lb Butternut Squash, chopped small is a nice addition

Directions

After slicing, mix Carrots and Parsnips in large skillet, with half the Water or Chicken Stock. Cover and heat medium-high until everything gets hot and cooking together. Don’t forget to stir occasionally and monitor the moisture amount in the pan. If the vegetables start to stick to the bottom, turn down the heat a little and add a little more Water or Chicken Stock. Once everything gets hot, turn down the heat to medium and continue to monitor and stir until vegetables are soft – about 10 minutes. Serve Hot.

Abstinent Measuring

1 cup = 1 vegetable

Notes

Serving Suggestions: I don’t even think this dish needs Sea Salt or Black Pepper, but I do know people that add it to everything. See what you like.

Take it to a Party: this is a very easy thing to make and take to any pot-luck. Surprise your friends with a Parsnip adventure.