Buttered carrots and parsnips

Recipe from: 12/1/1993 12:00:00 AM
Ingredients 4
Servings 0
Time

Ingredients

  • 350
    g
    carrots, peeled and cut lengthwise
  • 350
    g
    parsnips
  • salt
  • 40
    g
    butter
 

Method

 
1. Put carrots and parsnips in salted boiling water and cook until al dente. Drain water off and toss in butter. Place in a warmed serving dish.
 

 

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