Carrot and Parsnip Coins Recipe

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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 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.

Container: large skillet

Prep Time: 10 minutes

Cook Time: 15 minutes

Serving Size: 1 cup

Servings: 4

Enter desired servings:

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