Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         carrots -- trimmed and scraped
   1      pound         parsnips -- trimmed and scraped
   4      tablespoons   butter
     1/4  cup           water
     1/2  teaspoon      salt
                        about 5 turns of a pepper mill

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.