Carrots and Parsnips A la Florent

Course : Carrots
Serves: 8
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1 pound carrots -- trimmed and scraped
1 pound parsnips -- trimmed and scraped
4 tablespoons butter
1/4 cup water
1/2 teaspoon salt
5 dashes pepper

Preparation / Directions:

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.

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