Butter-steamed Carrots and Parsnips

Makes 6 servings


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6 carrots (about 1 1/4 lb. total)
6 parsnips (about 1 1/4 lb. total)
2 tablespoons butter or margarine


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.

Created date

October 2003

Nutritional Information

Calories 130
Caloriesfromfat 29 %
Protein 1.9 g
Fat 4.2 g
Satfat 2.4 g
Carbohydrate 23 g
Fiber 6.3 g
Sodium 76 mg
Cholesterol 10 mg