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By: G G.
| Description: | ||
| Time: | 45 min (10 min to prepare, 35 min to cook) | |
| Meal type: | Side Dish | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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2 each medium parsnips or rutabagas, peeled and cut in 3/4" x 1/4" strips 2 each medium carrots, peeled and cut in 3/4" x 1/4" strips 1 teaspoon olive oil 0.125 teaspoon salt 0.125 teaspoon black pepper |
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| Directions: | ||
| Place parsnips and carrots in steamer basket over boiling water and steam for 14 minutes, lifting cover periodically during steaming to release steam and acids that can contribute to bitterness. Check for desired tenderness at 15 minutes; cook longer if softer texture is desired. Remove from steamer basket, empty water from pan, return parsnips and carrots to pan and season lightly with olive oil, salt and fresh ground pepper. Shake or stir gently to coat with seasonings. Serve immediately or leave partially covered to conserve heat until ready to serve. | ||
| Notes: | ||
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