Carrot & Parsnip Hash

2 TBSP coconut oil
1 pound carrots, washed & shredded
1 pound parsnips, washed & shredded
pure salt & freshly ground black pepper
2 TBSP butter
1 TBSP chopped fresh rosemary (or 1 tsp dried)
1 & 1/2 TBSP honey

• Heat coconut oil in a large skillet over medium heat.
• Add shredded carrots and parsnips and sprinkle with salt and pepper.
• Saute about 12 minutes, until vegetables are beginning to brown slightly.
• Add butter, rosemary, and honey, tossing until heated through and vegetables are glazed (just a few minutes longer).

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SIDE NOTES:

~  This has become a favorite side dish for us.  If you have a large food processor with a shredding blade, the prep work is extra easy.  Alternately, you can simply chop the vegetables into rounds which I’ve done before (we like the shredded version better).  The few times I diced the vegetables into rounds, I added the carrots first, as they take a little longer to cook than the parsnips (if shredding, you can add them both at the same time).

Adapted from epicurious.com

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