Parsnips and Carrots

Parsnips and Carrots

2 cups sliced parsnips
1 cup sliced carrots
3 cups water
1 teaspoon each of salt, pepper, rosemary
2 tablespoons butter

Combine the sliced vegetables in a saucepan; add the water and bring to boil. Cover & boil gently until pierceable.  Drain. Add the seasonings and butter.  serves 4