Sautéed Parsnips & Carrots with Agave

Thanks again to Effie for contributing another wonderful new addition to our family's traditional Thanksgiving meal. I absolutely love parsnips!

Ingredients:

2 tablespoons extra-virgin olive oil
1 pound each of carrots and parsnips, peeled and cut into 4-inch sticks, cubed and/or diagonal slices
Sea Salt (or coarse kosher salt) and pepper to taste
2 tablespoons (1/4 stick) butter
1 tablespoon blue agave sweetener or honey (wildflower) 
1 tablespoon fresh rosemary, chopped (optional)


Directions:

1. Heat the oil in a large skilled over medium-high heat.
2. Add the carrots and parsnips.
3. Sprinkle with salt and pepper.
4. Sauté until the vegetables begin to brown at the edges, about 12 minutes.
5. Add the butter and agave sweetener to the vegetables.

Notes: (1) This recipe can be made a day ahead, covered and chilled. (2) For those who have never seen, eaten or cooked a parsnip, click here. (3) Rosemary is a wonderful, aromatic herb, but we prefer this dish without it. (4) If you are planning on sharing your meal with your baby or toddler, I suggest you read this warning about giving honey to babies.



Serves 6-8