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     Title: Carsnips
Categories: Side, Holiday
     Yield: 6 Servings

     1 lb Parsnips
     6 oz Carrots
     2 tb Butter
          Parsley

 Peel and julienne. Saute in butter until 1/2 done. Pile into
 ovenproof dish and heat 1/2 hour at 350 F. Garnish with parsley.

 Wine: Forts de Latour '82

 Recipe by Michael Loo, my sister's birthday 1995

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