Lemon Buttered Carrots (and parsnips) Recipe

From Dorothy McNett's Recipe Book.

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See Also: Vegetable Dishes

Lemon Buttered Carrots (and parsnips)

From Dorothy McNett's recipes at www.dorothymcnett.com. Make more than you think you will eat...these are so good as a snack right out of the refrigerator. Add other vegetables as desired, such as parsnips, broccoli, etc. To serve with Hungarian Goulash, add 1-2 parsnips to the carrots and cook as directed. Serve with Goulash.

1-2 carrots, fresh as you can get (best to buy with green tops on)
1-2 parsnips, if desired
2-4 tablespoons butter or extra virgin olive oil
lemon zest of 1 lemon
juice of 1/2 lemon
2 tablespoons fresh parsley, snipped

Slice carrots and parsnips on diagonal and place in glass or ceramic batter bowl. Cover with waxed paper or a plate. Cook in microwave using 5 minutes per pound of vegetables as a guide. Do not overcook! Add butter or oil, juice, zest, and parsley. Serve hot or room temperature.

Recipe created 1995-01-01.

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