Gingered Carrots ‘n’ Parsnips

Directions

• Place carrots and parsnips in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 15-20 minutes or until crisp-tender.
• In a large skillet, saute 1 tablespoon ginger in butter for 1 minute. Add the carrots, parsnips and salt; toss to coat. Sprinkle with remaining ginger.