 | | Directions |
- Trim off any green tops from carrots and parsnips. Peel and cut cross-wise into round "coins", about 1/8 inch thick. (Thicker is ok, but will take longer to cook).
- Melt butter in large skillet over medium-high heat. Add vegetables and stir to coat with butter. Cook, stirring occasionally, but leave pieces in contact with bottom of pan long enough to brown a little. Cook until tender, about 10-15 minutes. Salt and pepper lightly.
- Put into serving dish and sprinkle with parsley or cilantro, if using. Serve warm.
|
|
|
Prep Time: 10 minutes
Cook Time: 15 minutes
Container: large skillet
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 pound carrots |
| - | | 1 pound parsnips |
| - | | 3 tablespoons butter, or half butter and half oil |
| - | | 2 tablespoons chopped fresh parsley or cilantro (optional) |
| - | | salt and pepper |
| |
| |
