Created by Michelle_Minicucci on August 27, 2012
Step 1: Heat skillet to medium high and add butter and olive oil. When melted, add diced red onion and thinly sliced carrot.
Step 2: Sauté over medium high heat for about 3 minutes until onions are nearly translucent and carrots are soft.
Step 3: Add shredded parsnips and vegetable broth and turn heat down to medium high.
Step 4: Cook for about 15 more minutes stirring occasionally.
Step 5: Covering it will speed up cook time. I like to cook mine down until it is dry. You decide how moist you want these. 15 minutes should cook the parsnips.
Step 6: Add shredded cheese and parsley. Remove from heat if desired, or turn up the heat for a few seconds to brown the cheese.
Step 7: YUM! If you used Parmesan instead of the Pecorino Romano, feel free to add a little salt! Enjoy~