"The following recipe is my own--or rather changed enough from the original to be a different recipe," writes Jennifer Swift. "It rose from the need to make a standard vegetable interesting. I used to make glazed carrots with a raspberry liqueur, which is expensive. So I substituted Triple Sec, and added a few other elements."
CARROT AND PARSNIP JULIENNE
1 to 2 tablespoons butter
1/2 large parsnip, peeled, sliced in half crosswise and julienned
1 medium carrot, peeled, sliced in half crosswise and julienned
1/4 to 1/2 cup Triple Sec
1 teaspoon to 1 tablespoon brown sugar
Melt enough butter to cover bottom of small skillet. Saute parsnip 1 minute, then add carrot strips. Saute another 2 minutes, adding more butter if needed.