Parsnips are young and tender when they are about 8 inches in length. Try to select carrots the same size for this surprisingly delicious combination. Serves 6.

1 lb. parsnips, washed, trimmed & lightly peeled with a vegetable peeler
1 lb. carrots, washed, trimmed & lightly peeled with a vegetable peeler
2 tsp. salt
2 tbsp. olive oil
2 tbsp. unsalted butter
1 c. thinly sliced scallions
1/2 tsp. salt
1/2 tsp. freshly milled black pepper
1 tbsp. minced Italian parsley leaves (garnish)

1. Cook parsnips and carrots separately, each in 2 quarts boiling water with 1 teaspoon salt, until barely tender when tested with a fork (cooking time will vary depending on size; carrots will cook faster). Transfer to separate colanders and rinse with cold water. Blot vegetables dry with paper towel. Quarter vegetables and cut into 2 inch lengths.

2. In a large skillet, heat olive oil over medium heat until haze forms, then add butter. Saute scallions, stirring constantly, until barely tender, about 2 minutes. Add parsnips and carrots; continue cooking, stirring constantly, until vegetables are easily pierced with the tip of a fork, about 3-4 minutes. Season with 1/2 teaspoon salt and pepper; remove from heat.

3. Transfer to a platter and garnish with parsley. Serve immediately.