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Sweet Potatoes, Parsnips and Peas




Source of Recipe


More Vegetables, Please: Decicious vegetable side dishes for everyday meals


List of Ingredients




3/4 lb. yams
3/4 lb. parsnips
1 1/2 cups shelled fresh peas or one 10-oz. Package frozen petite peas
2 tbsp. butter
2 tbsp. minced parsley
salt and freshly ground black pepper


Recipe



1. Peel the yams and cut them into 1/2 inch cubes. Peel the parsnips and cut them into pieces approximately the same size as the yams.

2. Bring a couple of inches of salted water to a boil in the bottom of a steamer. If using fresh peas, put the yams, parsnips, and the peas in the top of the steamer; cover and steam until the root vegetables are done but still firm, about 12-15 minutes. If using frozen peas, steam the yams and parsnips until they are just 2 or 3 minutes away from being done before adding the peas.

3. Transfer the vegetables to warm serving bowl. Add the butter in thin slices, the parsley, and salt and pepper to taste. Toss gently.