Butter-steamed Carrots and Parsnips
How to Make It
Step 1
1
Peel, then trim ends of carrots and parsnips. Cut the vegetables in half lengthwise.
Step 2
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.
Step 3
3
Add parsnip halves, cover, and continue cooking until vegetables are tender when pierced, 8 to 10 minutes longer.
Step 4
4
Uncover the pan and shake it frequently until liquid has evaporated. Pour the vegetables into a bowl and add salt to taste.
Ingredients
6 carrots (about 1 1/4 lb. total)
6 parsnips (about 1 1/4 lb. total)
2 tablespoons butter or margarine
Salt
Directions
Step 1
1
Peel, then trim ends of carrots and parsnips. Cut the vegetables in half lengthwise.
Step 2
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.
Step 3
3
Add parsnip halves, cover, and continue cooking until vegetables are tender when pierced, 8 to 10 minutes longer.
Step 4
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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