Somewhere along the line, carrots got the better marketing, leaving their cousin vegetable, parsnips, out in the cold (though that is literally not a bad thing since frosty weather makes them taste ...
In 12-inch skillet, cook parsnips covered in a small amount of boiling salt water for 2 minutes. Add carrots and return to boil. Cook 4 minutes more. Drain, set aside. Wipe skillet dry. Heat 3 ...
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