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)

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Total: 1 hours

Servings: 8

Author : Mark Bittman And Sam Sifton

carrot lemon juice parsnip

Ingredients

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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)

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Instructions

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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.