Butter-steamed Carrots and Parsnips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 carrots (about 1 1/4 lb. total) |
6 parsnips (about 1 1/4 lb. total) |
2 tablespoons butter or margarine |
salt |
Directions:
1. Peel, then trim ends of carrots and parsnips. Cut the vegetables in half lengthwise.
2. In a 5- to 6-quart pan over medium-high heat, melt butter. Add carrot halves and 3/4 cup water; cover and cook 3 minutes.
3. Add parsnip halves, cover, and continue cooking until vegetables are tender when pierced, 8 to 10 minutes longer.
4. Uncover the pan and shake it frequently until liquid has evaporated. Pour the vegetables into a bowl and add salt to taste.
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