Recipe source: California Pistachio Commission
My Private Note
Units: US | Metric
- 1Carrots and Parsnips: Steam carrots and parsnips 7 to 8 minutes or until tender.
- 2California Pistachio Butter: Combine butter, pistachios, lemon peel, lemon juice and honey. Makes 1/3 cup.
- 3Add 3 tablespoons butter to steamed vegetables. Garnish with pistachios, if desired.
- 4Variations: Other vegetables, steamed, can be substituted. Zucchini, green beans, asparagus and broccoli are a few suggestions.
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Nutritional Facts for Carrots and Parsnips With California Pistachio Butter
Serving Size: 1 (79 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 120.1
- Calories from Fat 81
- Total Fat 9.0 g
- Saturated Fat 5.0 g
- Cholesterol 20.3 mg
- Sodium 99.2 mg
- Total Carbohydrate 9.8 g
- Dietary Fiber 2.5 g
- Sugars 4.2 g
- Protein 1.2 g