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Ingredients
- 6 x carrots - (abt 1 1/4 lbs total)
- 6 x parsnips - (abt 1 1/4 lbs total)
- 2 Tbsp. butter or possibly margarine Salt to taste
Method
- Peel, then trim ends of carrots and parsnips.
- Cut the vegetables in half lengthwise.
- In a 5- to 6-qt pan over medium-high heat, heat butter.
- Add in carrot halves and 3/4 c. water; cover and cook 3 min.
- Add in parsnip halves, cover, and continue cooking till vegetables are tender when pierced, 8 to 10 min longer.
- Uncover the pan and shake it frequently till liquid has evaporated.
- Pour the vegetables into a bowl and add in salt to taste.
- This recipe yields 6 servings.
