It is cold outside, you have 1 pounds of carrots and parsnip, what do you do? Why, you steam them and then toss them in butter, of course!
This is one of those basic master recipes that works with just about anything, but works particularly well with root vegetables like carrots and parsnips. I was lucky enough to pick up three different colors of carrots at the farmer’s market–orange, purple and white. I also got a parsnip, which added a nice peppery kick.
The trick to steaming the vegetables is keeping an eye on them while they cook. If you don’t, you can end up with mush! Cooking time will depend largely on the size of the carrot slices.
Steamed & Buttered Root Vegetables
Ingredients:
- 1 pound carrots or parsnips
- 1 tbs butter
- Salt
- Rosemary and thyme, (or maybe ginger, cilantro, lime and chili flakes)
Directions:
- Peel the carrots, then cut them into 2″ sections. Cut each section in half or into quarters depending on the thickness (Aim for about 1/4″ thick).
- Bring an inch or two of water to a boil in the pot that will be used for the steaming. Once the water is boiling, place the carrots in the steamer.
- Steam for roughly 5 minutes, until tender. A paring knife should be able to slide in with just a little resistance.
- In a saute pan over medium heat, melt the butter. Add the herbs (or fun seasonings) to the butter. Toss the carrots in the butter until they are well seasoned. Salt to taste.