Braised Carrots and Celery

Cook 4 carrots peeled and cut in chunks, 15 minutes. Drain. Cut celery stalks in 2 inch pieces. Measure 2 cups. Lightly brown carrots, celery, and 1 diced small onion in 2 Tbsps. butter. Add ¾ cup water, and season with salt and pepper. Cove, and cook until vegetables are tender. Uncover, to evaporate liquid. Sprinkle with chopped parsley. Makes 4 servings.