Stovetop-Braised Carrots and Parsnips

Name: Stovetop-Braised Carrots and Parsnips
Yield: 8 servings
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)

Stovetop-Braised Carrots and Parsnips was pinched from <a href="http://cooking.nytimes.com/recipes/1014621-stovetop-braised-carrots-and-parsnips" target="_blank">cooking.nytimes.com.</a>

"In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest carrots and parsnips you can find; the smaller, the sweeter. Featured in: Feast In The South...."

INGREDIENTS

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2 pounds carrots, peeled, trimmed and halved if more than 1/2-inch thick

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2 pounds parsnips, peeled, trimmed and halved if more than 1/2-inch thick

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4 tablespoons butter or extra virgin olive oil

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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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