Carrots and Parsnips With California Pistachio Butter

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Total Time
20mins
Prep 10 mins
Cook 10 mins

Recipe source: California Pistachio Commission

Ingredients Nutrition

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.
Most Helpful

5 5

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 .