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