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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 broccoli, etc.
1-2 carrots, fresh as you can get (best to buy with green tops on)
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. (2 carrots and 2 parsnips take about 6 minutes total) Do not overcook! Add butter or oil, juice, zest, and parsley. Serve hot or room temperature.
Recipe created 1995-01-01.