Dilled Carrots And Parsnips
|Condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Dried dill weed||1⁄4 Teaspoon, crushed|
|Carrots||2 Cup (32 tbs), cut into 1 inch-long sticks|
|Parsnips||2 Cup (32 tbs), cut into 1 inch-long sticks|
1. In 3-quart microwave-safe casserole, stir soup until smooth. Add milk and dill weed; stir until well blended. Stir in carrots. Cover with lid; microwave on high 6 minutes.
2. Stir in parsnips. Cover; microwave on high 13 minutes or until vegetables are nearly tender, stirring twice during cooking. Let stand, covered, 5 minutes.