Stovetop-Braised Carrots and Parsnips
- 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)
- 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.
- 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.
carrots, parsnips, butter, kosher salt, freshly squeezed lemon juice, fresh parsley
Taken from cooking.nytimes.com/recipes/1014621 (may not work)