4 med. coarsely chopped carrots
1 sm. coarsely chopped parsnip
1 1/4 tsp. salt
3 lg. eggs
1/2 c. soft bread crumbs
3 tbsp. butter
2 tbsp. lemon juice
1/8 tsp. freshly ground white pepper
1 unbaked 8 inch pie shell
3 tbsp. brown sugar (optional)

Cook carrot and parsnip with 3/4 teaspoon salt in water to cover until tender, 20 to 25 minutes. Drain well.

Zap cooked vegetables, the remaining salt, eggs, bread crumbs, butter, lemon juice and pepper a food processor or blender until smooth. Pour into pie shell.

Bake in preheated 375 degree oven for 15 minutes. Sprinkle top with brown sugar and continue baking until knife inserted in center comes out clean, about 15 minutes longer. Cool on wire rack for 10 minutes before serving.

Garnish with carrot and parsnip slices and parsley sprig.