1 lb. bag parsnips
1 lb. bag carrots
1 (10 1/2 oz.) can cream of mushroom soup
6 strips bacon
2/3 c. white wine

Fry or microwave bacon until it is almost cooked but not crisp. Drain well. Clean parsnips and carrots, cutting large ones in half. Arrange parsnips and carrots in a shallow baking dish (I use a 2 quart oval). Mix soup and wine well. Pour over parsnips and carrots. Top with bacon strips. Bake in a 350 degree oven for 1 to 1 1/4 hours until tender when pricked with a fork.