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Butter-steamed Carrots and Parsnips





Yields
Makes 6 servings

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

Peel, then trim ends of carrots and parsnips. Cut the vegetables in half lengthwise.

Step 2
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
3

Add parsnip halves, cover, and continue cooking until vegetables are tender when pierced, 8 to 10 minutes longer.

Step 4
4

Uncover the pan and shake it frequently until liquid has evaporated. Pour the vegetables into a bowl and add salt to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories130
% Daily Value *
Total Fat 4.2g6%

Saturated Fat 2.4g12%
Cholesterol 10mg4%
Sodium 76mg4%
Total Carbohydrate 23g9%

Dietary Fiber 6.3g23%
Protein 1.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.