- Calories 130
- Caloriesfromfat 29%
- Protein 1.9g
- Fat 4.2g
- Satfat 2.4g
- Carbohydrate 23g
- Fiber 6.3g
- Sodium 76mg
- Cholesterol 10mg
Butter-steamed Carrots and Parsnips
How to Make It
Step 1
Peel, then trim ends of carrots and parsnips. Cut the vegetables in half lengthwise.
Step 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.
Step 3
Add parsnip halves, cover, and continue cooking until vegetables are tender when pierced, 8 to 10 minutes longer.
Step 4
Uncover the pan and shake it frequently until liquid has evaporated. Pour the vegetables into a bowl and add salt to taste.
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