4 large carrots, peeled & julienned
4 large parsnips, peeled & julienned
50 ml butter 1/4 cup
25 ml fresh parsley, chopped 2 tbsp
25 ml sherry 2 tbsp
dash cinnamon
salt & pepper to taste
In large saucepan; cook parsnips and carrots. Heat until tender crisp; drain well. Melt butter in large frying pan over medium heat. Add parsnip, carrots and remaining ingredients and toss to mix well. Heat through and serve immediately.
Serves 6