Servings: 3

Three medium carrots, cut into 1/4” sticks Three medium carrots, cut into ¼” sticks
An equal amount of parsnips, cut the same size An equal amount of parsnips, cut the same size
1 Tbl olive oil 1 Tbl olive oil
1-2 tsp minced garlic 1 to 2 tsp minced garlic
1/4 tsp salt ¼ tsp salt
1/2 c water ½ c water

In a frying pan with a lid, sauté the carrots and parsnips in the olive oil until they are sizzling and just starting to brown.
Sprinkle the salt over.
Quickly: Add the garlic and give a quick stir. Don’t let the garlic burn.
Immediately add the water, and put the lid on to catch the steam.
Cook for about 5 minutes. Ideally, the roots will be cooked just about the time the water boils away completely.
Uncover and cook a couple minutes longer, letting all the water boil away. The roots should start to caramelize, but don’t let them burn.

Technique is everything on this dish. Other root veg and cauliflower would also take nicely to this preparation.  Technique is everything on this dish. Other root veg and cauliflower would also take nicely to this preparation.