Stovetop-Braised Carrots and Parsnips

Name: Stovetop-Braised Carrots and Parsnips
Total time: 1 min
Ingredients: 2 pounds carrots, peeled, trimmed and halved if more than 1/2-inch thick; 2 pounds parsnips, peeled, trimmed and halved if more than 1/2-inch thick; 4 tablespoons butter or extra virgin olive oil; Kosher salt and black pepper; Freshly squeezed lemon juice; Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

4.0

(212)

cooking.nytimes.com

Your recipes

Total: 1 hours

Servings: 8

Author : Mark Bittman And Sam Sifton

carrot lemon juice parsnip

Ingredients

Remove All · Remove Spices · Remove Staples

2 pounds carrots, peeled, trimmed and halved if more than 1/2-inch thick2 pounds parsnips, peeled, trimmed and halved if more than 1/2-inch thick4 tablespoons butter or extra virgin olive oilKosher salt and black pepperFreshly squeezed lemon juiceChopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.

Step 2

Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.

Top similar recipes

Curated for you