Gingered Carrots and Parsnips

Gingered Carrots and Parsnips
Serves 4-6 people

This recipe is really nice with steak and mashed potatoes or some other meal where the meat isn't too fancy, like roast poultry, so that there isn't any competing flavour. The trick is to let the vegetables cook in their own steam to soften them up, so if you don't have an electric skillet, find a frying pan that you can put a lid on to use instead.

4 medium carrots
4 medium parsnips
2 tbsp salted butter
1 tbsp powdered ginger

1. Peel the carrots and parsnips and cut them into sticks of about the same length and thickness.
2. Melt the butter in an electric skillet (or frying pan), and saute the carrots and parsnips on medium-high heat until the parsnips get golden patches, sprinkling with the ginger all the while.
3. Cover with a lid, lower the heat to simmer, and let the vegetables cook for 20 minutes, or until the carrots are no longer crunchy.