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Rockets' Red Glare
By Chef Tom Fraker

Ingredients

2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1 pound Baby Purple Potatoes diced
3/4 pound Maroon Carrots washed and halved
3/4 pound Parsnips washed
Crushed Red Pepper Flakes to taste
Salt and Pepper to taste

Directions

Heat the oil and the butter in a sauté pan over medium heat.

Add the potatoes, carrots and parsnips and cook until tender but still crisp.

Add the pepper flakes. Season with salt and pepper and serve.

Note:

Adjust the spiciness by the amount of pepper flakes you use.