Carrot and Parsnip Coins Prep Time: 10 minutes Cook Time: 15 minutes Servings: 4 Serving Size: 1 cup Ingredients - 1 pound carrots - 1 pound parsnips - 3 tablespoons butter, or half butter and half oil - 2 tablespoons chopped fresh parsley or cilantro (optional) - salt and pepper    This quick-cooking medley features two naturally sweet vegetables, making it a kids' favorite.   Directions Trim off any green tops from carrots and parsnips. Peel and cut cross-wise into round "coins", about 1/8 inch thick. (Thicker is ok, but will take longer to cook). Melt butter in large skillet over medium-high heat. Add vegetables and stir to coat with butter. Cook, stirring	1

	occasionally, but leave pieces in contact with bottom of pan long enough to brown a little. Cook until tender, about 10-15 minutes. Salt and pepper lightly. Put into serving dish and sprinkle with parsley or cilantro, if using. Serve warm.	2