These make a lovely addition to your holiday table. It's especially helpful that you prepare them on the cooktop and not the oven( which is usually occupied).
3 large carrots, peeled
3 large parsnips, peeled
2 T.clarified butter (ghee)
2T. Maple syrup, preferably grade B
Dash Unrefined Sea Salt
Julienne the peeled parsnips and carrots by cutting them into thin matchsticks no thicker than ¼ -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 6-7minutes. Note that some of the parsnips and carrots may become caramelized.
Gently stir in maple syrup and season with a dash of salt. Continue to stir the carrots and parsnips for about 1-2 minutes or until the vegetables are well glazed by the maple syrup.
Saturated Fat: 2.4g