A Pinch of Sugar, salt and pepper to taste

Peel and cut ends off carrot and parsnip.  Using a Pampered Chef serrated peeler, cut ribbons of carrots and parsnips shaving from bottom to top of carrot.

Melt butter in skillet.  Add carrot/parsnip ribbons and toss to coat with butter.  Saute on medium high heat.  Watch and smell the caramelization of the vegetables.  Add pinch of sugar, salt and pepper to taste.  Once pan is dry, add Fiji water and listen to the sizzle. Toss the carrots and parsnips and they will begin to absorb the Fiji water.  Midway thru the evaporation process, add Edamame soybeans to the pan.  Continue to toss ribbons in the pan so that they are cooked evenly.   When all liquid has evaporated, serve onto dish.  Taste the difference.