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Butter-steamed Carrots and Parsnips

Yield Makes 6 servings

Ingredients

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

Nutrition 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

How to Make It

  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.