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Carrots and Parsnips With California Pistachio Butter

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“Recipe source: California Pistachio Commission”
READY IN:
20mins
SERVES:
6
UNITS:
US

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.

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