Carrots and Parsnips With California Pistachio Butter

Submitted by Lambkyns

"Recipe source: California Pistachio Commission"

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 6

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.

Reviews

[Bill Lawton]

I believe that perhaps I first encountered this recipe from a food network program featuring Alton Brown, and I loved it then as much as I love it now. This is an excellent side dish .