Cooking Instructions
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Step 1
Peel and trim
Carrots (455 g)
and
Parsnips (455 g)
.
Step 2
Cut into 2-inch lengths and then slice a small amount from one side to allow the piece to sit flat. Slice a small amount off the remaining 3 sides to square up the piece. Cut into 1/4-inch slices and then cut each slice into 1/4-inch batons.
Step 3
In a medium sautee pan, heat
Unsalted Butter (30 g)
until foamy, add
Garlic (2 cloves)
and sauté for 30-60 seconds, stirring once or twice. Add in carrots and parsnips, stir to coat with butter and garlic.
Step 4
Add
Water (60 mL)
, cover and cook over medium heat for about 4 to 5 minutes, stirring once or twice.
Step 5
Remove cover and increase heat to high to evaporate any left over water and allow the vegetables to finish cooking, about 3 to 4 minutes, they will start to caramelize slightly.
Step 6
Once they are cooked to your liking, remove from heat and stir in
Honey (40 g)
,
Fresh Parsley (3 g)
,
Salt (2 g)
, and
Ground Black Pepper (to taste)
. Serve and enjoy!
