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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. butter
- 1 1/2 lb. carrots (each, 3 pounds total, and parsnips, trimmed, peeled, and cut in 1/4-inch diagonal slices)
- 1 red onion (sliced)
- salt and ground black pepper
- 1 pinch ground nutmeg
- 2 tsp. stock (Veggie-, Gold®)
- 1 cup hot water
- 3 sprigs fresh thyme
- 3 Tbsp. chopped fresh sage
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