Make the sauce:
3/4 c chicken stock or dry white wine
2 tsp corn starch in 1 tbsp cold water
2 tbsp butter
1/4 tsp sage
pepper
Prepare the vegetables:
Cut carrots and parsnips into fingers
Par boil
Prepare the bread crumb mixture:
1/2 cup bread crumbs
2 tbsp Parmesan cheese
1 tbsp parsley
Bake:
Arrange vegetables in a shallow baking dish
spoon sauce over veg
bake covered 350 for 45 minutes
sprinkle bread crumbs mix on top and bake uncovered 10 minutes longer
