Ingredients
- 2 medium parsnips or rutabagas, peeled and cut in ¾" x ¼" strips
- 2 medium carrots, peeled and cut in ¾’ x ¼" strips
- 1 tsp olive oil
- ⅛ tsp salt
- ⅛ tsp black pepper
Make it step by step
- Place in steamer basket over boiling water and steam for 15 minutes, lifting cover periodically during steaming to release steam and acids that can contribute to bitterness.
- Check for desired tenderness at 15 minutes; cook longer if softer texture is desired.
- Remove from steamer basket, empty water from pan, return parsnips and carrots to pan and season lightly with olive oil, salt and fresh ground pepper.
- Shake or stir gently to coat with seasonings.
- Serve immediately or leave partially covered to conserve heat until ready to serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.