Lemon Buttered Carrots and Parsnips Recipe

From Dorothy McNett's Recipe Book.

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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)
1-2 parsnips
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. (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.

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