Carrot Ribbons
1/4-1/2 carrot per person
1/4-1/2 parsnip per person
1/2 cup of water
2 tbsp butter
Salt and pepper to taste
Wash and peel the carrots and parsnips. Then continue peeling the vegetables to create ribbons about 1 centimeter wide (less than 1/2 inch). Do not mix the vegetables yet. Cook them seperately in a covered pan then blanche them in ice water to stop the cooking process. This can go very quickly depending on how much carrot or parsnip is in the pan. The vegetables should still be slightly crunchy. At this point you can mix the vegetables and store them in the fridge for a day or two if made in advance.
On the day you'll be serving this dish, bring the vegetables to room temperature, melt the butter in a sauté pan and toss the vegetables quickly in the warm butter with just a bit of salt and pepper to taste.
Serve hot. Yum!
NOTE: Why not mix the carrots and parsnips before "steaming"? Because the vegetables are in the liquid, and the parsnips will discolour.
