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)

1. Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a splash of water. Bring to a boil.
2. Cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.
3. Cook until the vegetables are tender and the liquid is almost gone, about a half hour.
4. Uncover and boil off the remaining liquid if necessary. Taste and adjust seasoning, adding lemon juice as needed..
5. Garnish and serve hot, warm, or at room temperature.

Notes