Carrots and Parsnips
From Favorite New England Recipes
Vegetables Recipes
Yield: Serves 6
A simple but excellent combination.
- 1 bunch (1 pound) carrots
- 1 bunch parsnips
- parsley
- butter
- pepper
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.
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