Buttered Carrots & Parsnips

Prep Methods/Techniques
Cuisine
Course
Servings 6
Ingredients
  • 4 tbsp unsalted butter
  • 3 medium carrots, peeled and shredded
  • 3 medium parsnips, peeled and shredded
  • Salt and freshly ground black pepper
  • 1 tbsp chopped fresh tarragon
Method
  1. Melt the butter in a large sauté pan over medium heat. When the butter foams, add the carrots and parsnips and sprinkle with a little salt and pepper. Cover and cook over low heat, stirring occasionally until just tender, about 15 to 20 minutes. Sprinkle over the tarragon and stir to incorporate. Season to taste with salt and pepper.