Braised Carrots and Parsnips

4 medium carrots, peeled

4 medium parsnips, peeled

3 tbsp butter

salt and freshly ground pepper

1 tsp chopped garlic

3 tbsp chopped green onions

1 tsp fresh thyme

1 1/2 tsp grated lemon rind

Roll cut carrots and parsnips about 1-inch chunks.  To roll cut, starting at the thinner end, cut vegetable on the bias, on a 20 degree angle.

Heat butter in skillet or saute pan on medium-high heat, large enough to hold vegetables in 1 layer. Seasons with salt and pepper in pan.

Saute for 3-4 minutes. Cover skillet and reduce heat to medium-low, shaking pan every so often. Cook 20-30 minutes until vegetables are softened and browned.

Stir in garlic, chives, thyme and lemon rind. Cook together for another 2 minutes to combine flavours.