Preparation:
Shred the carrots and parsnips with the shredding blade of a food processor. Melt the Butter in a large skillet over medium heat. When hot, add the shredded vegetables, stirring and tossing until they are well coated. Stir in the water, cover tightly, and cook for about 5 minutes, or until tender crisp. Stir in the salt and pepper and serve hot. |
