Stovetop-Braised Carrots and Parsnips

  * 2 pounds carrots, trimmed and halved if more than 1/2 inch thick.  peeled or scrubbed only, as desired.
  * 2 pounds parsnips, same prep.
  * 4 tablespoons butter or extra-virgin olive oil
  * kosher salt and black pepper
  * freshly squeezed lemon juice
  * Chopped fresh parsley dill, mint, basil or chervil leaves (for garnish/topping)
 
  - Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a splash of water.  Bring to a boil.
  - Cover and adjust heat so mixture simmers gently.  Check every few minutes and add more water if necessary.
  - Cook until the vegetables are tender and the liquid is almost gone, about a half hour.
  - Uncover and boil off the remaining liquid if necessary.   Taste and adjust seasoning, adding lemon juice as needed..
  - Garnish and serve hot, warm, or at room temperature.

===== Notes =====

Made for thanksgiving 2013, using orange, red, and white carrots.  a big hit.






from New York Times magazine, march 2013