Zutaten für Carrots And Parsnips With California Pistachio Butter
- 1 pound carrots, peeled and chopped
- Parsnip
- 1/2 cup unsalted butter (softened)
- 1 tablespoon chopped pistachios (for garnish, optional)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon honey
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Zubereitung von Carrots And Parsnips With California Pistachio Butter
- Preheat oven to 400°F (200°C).
- Prepare the vegetables: Peel and chop 1 pound carrots and 1 pound parsnips into 1-inch pieces.
- Steam or roast the vegetables: Steam the carrots and parsnips for 7-8 minutes until tender-crisp, or roast them in the preheated oven for 15-20 minutes, tossing halfway through, until tender and slightly caramelized.
- Make the California Pistachio Butter: In a small bowl, combine 1/2 cup unsalted butter (softened), 1/2 cup shelled California pistachios (finely chopped), 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 tablespoon honey. Mix until smooth and creamy.
- Combine and serve: Add 3 tablespoons of the pistachio butter to the cooked carrots and parsnips. Toss gently to coat.
- Garnish: Sprinkle with 1 tablespoon chopped pistachios and a pinch of flaky sea salt, if desired.
- Serve immediately as a side dish or light meal. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
17g
Fat
25g
Carbs
3g
