maple syrup, preferably grade B
unrefined sea salt
- Julienne the peeled parsnips and carrots by cutting them into thin matchsticks no thicker than 1/4-inch.
- Melt the clarified butter in a skillet over medium heat.
- Add the julienned carrots and parsnips to the melted ghee, and stir continuously over medium heat until the vegetables become slightly tender‚ or about 5 ‚ 6 minutes. Note that some of the parsnips and carrots may become slightly caramelized.
- Gently stir in maple syrup and season with a dash salt. Continue to stir the carrots and parsnips for about 1 to 2 minutes or until the vegetables are well-glazed by the maple syrup.
- Serve warm.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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