Stovetop-Braised Carrots and Parsnips
For the original recipe and instructions, see “Stovetop-Braised Carrots and Parsnips” at cooking.nytimes.com
Ingredients
- 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)
Recipe copyright
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