Parsnips in Herb Butter is a great recipe to use when parsnips are in season.
Use them as a sweet, tasty side with steak or add them to your Christmas or Thanksgiving side dishes.
This is the time of year so many root vegetables are in season. We immediately think of potatoes and sweet potatoes, but how often do we forget the beautiful, earthy parsnip?
Each time I cook parsnip I delight in its natural sweetness and kick myself for not using it more often. Suddenly, the season is over and it disappears again until next year.
This is a simple dish that really gives the parsnip center stage.
parsnips in herb butter
PREPARATION TIME: 20 MINUTES
COOKING TIME: 20 MINUTES
SERVES: 6
2 pounds parsnips
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 cup water
salt and freshly ground black pepper
herb butter
½ pound unsalted butter, softened
½ cup mixed chopped fresh herbs (try chervil, parsley and chives)
salt and freshly ground black pepper
Peel the parsnips and cut them into rounds.
In a large saucepan melt the butter with the oil and add the parsnips. Stir gently to coat the parsnips well. Season with the salt and pepper.
Add the water and let it come to the boil. Reduce to a simmer and cook for about 20 minutes or until the parsnips are tender.
While the parsnips cook, make the herb butter. Combine the softened butter with the herbs, salt and pepper. Mix well and put into the refrigerator until needed.
Once the parsnips are cooked, drain, and dot 2 tablespoons of the herb butter over the top. Put the lid on the saucepan and shake gently to coat the parsnips.
Tip the parsnips into a warmed serving bowl. Dot over with more herb butter and serve immediately.
More Side Dish Recipes:
Crispy Roast Potatoes
Sugared Acorn Squash
Sweet Potato Casserole
Brussels Sprouts with Hazelnuts.
