|1/4 cup butter or margarine
4 Large carrots, peeled and cut diagonally into 1 inch pieces
4 Large parsnips, peeled and cut diagonally into 1 inch pieces
1 Cup vegetable broth or water
Salt and Pepper to taste
1 Tablespoon dried chives or 3 Tables chopped fresh chives
|1. Melt butter in a large skillet over medium heat.
2. Cook and stir carrots and parsnips in butter until lightly browned on edges. (8 -10 minutes)
3. Add broth or water and bring to boil.
4. Reduce heat to low and simmer until tender. Stir often. (about 10 minutes)
5. Season with salt and pepper
6. Top with Chives.