Carrots and Parsnips With California Pistachio Butter |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Recipe source: California Pistachio Commission Ingredients:
2 cups carrots, julienned |
1 cup parsnip, julienned |
1/4 cup butter, softened |
2 tablespoons pistachios, shelled and chopped |
1 teaspoon lemon peel |
1 teaspoon lemon juice |
1 teaspoon honey |
Directions:
1. Carrots and Parsnips: Steam carrots and parsnips 7 to 8 minutes or until tender.
2. California Pistachio Butter: Combine butter, pistachios, lemon peel, lemon juice and honey. Makes 1/3 cup.
3. Add 3 tablespoons butter to steamed vegetables. Garnish with pistachios, if desired.
4. Variations: Other vegetables, steamed, can be substituted. Zucchini, green beans, asparagus and broccoli are a few suggestions.
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