Instructions: Peel, then trim ends of carrots and parsnips. Cut the vegetables in half lengthwise.

In a 5- to 6-quart pan over medium-high heat, melt butter. Add carrot halves and 3/4 cup water; cover and cook 3 minutes.

Add parsnip halves, cover, and continue cooking until vegetables are tender when pierced, 8 to 10 minutes longer.

Uncover the pan and shake it frequently until liquid has evaporated. Pour the vegetables into a bowl and add salt to taste.

This recipe yields 6 servings.

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