Butter-Steamed Carrots And Parsnips

1. 1

   Peel, then trim ends of carrots and parsnips. Cut the vegetables in half lengthwise.

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.

3. 3

   Add parsnip halves, cover, and continue cooking until vegetables are tender when pierced, 8 to 10 minutes longer.

4. 4

   Uncover the pan and shake it frequently until liquid has evaporated. Pour the vegetables into a bowl and add salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.