Peel parsnips (carrots) and cut into quarters lengthwise (strips or sticks). Drop into boiling water and cook for 3-4 minutes, just until barely tender. Drain.

Melt butter in skillet. Add snips of parsley and a little pepper. Saute the drained parsnips (or carrots) until they are nicely buttered and some sticks are crisped. Serve hot.

For a creamed version for carrots simply add 1/4 cup cream to skillet after carrots are sauteed and heat this through.