Butter-steamed Carrots and Parsnips

Ingredients

• 2 tablespoons butter 
• 6  carrots 
• 6  parsnips 
• 6 servings salt 

Equipment

• bowl
• frying pan

Directions

1. Peel, then trim ends of carrots and parsnips.
2. Cut the vegetables in half lengthwise.
3. In a 5- to 6-quart pan over medium-high heat, melt butter.
4. Add carrot halves and 3/4 cup water; cover and cook 3 minutes.
5. Add parsnip halves, cover, and continue cooking until vegetables are tender when pierced, 8 to 10 minutes longer.
6. Uncover the pan and shake it frequently until liquid has evaporated.
7. Pour the vegetables into a bowl and add salt to taste.