500 ml carrots, julienned 2 cup
250 ml parsnips, julienned 1 cup
50 ml butter, softened 1/4 cup
25 ml shelled pistachios, chopped 2 tbsp
5 ml lemon peel 1 tsp
5 ml lemon juice 1 tsp
5 ml honey 1 tsp
Steam carrots and parsnips 7 to 8 minutes or until tender.
PISTACHIO BUTTER:
Combine butter, pistachios, lemon peel, lemon juice and honey.
Add 3 tablespoons (45 ml) pistachio butter to steamed vegetables. Garnish with pistachios, if desired.
Serves 4