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Cut up a pound or so of carrots and another lb of parsnips - I like 'em cut into matchsticks, but 'coins' will work. I drop these in a big skillet w/a cup or so of water, bring to a simmer, cover and let them cook for 10 - 12 minutes or so until the water goes. When your water is about gone add half-a-stick of butter, a minced clove of garlic. I grind some fresh nutmeg over the veggies - quite a bit - and a pinch of thyme. Stir and cook these slowly another 3 -5 minutes then when ready to serve add a bunch of grated parmesan. My favorite Thanksgiving side dish.
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A man can never own too much red wine, too many books, or too much ammunition. -- R. Kipling
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