Parsnips in butter with herbs

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4 - 6

If you've never tried parsnips as a side dish, this recipe is a great way to introduce them to a new vegetable, as the butter they're served with makes any dish even more delicious. The easiest way is to slice the parsnips, simmer them in butter and olive oil, and serve them with the hot vegetables tossed in butter mixed with aromatic chopped herbs. You can add any herbs you like to the butter. Serve parsnips as a side dish with meat dishes. They're much healthier than potatoes!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg parsnips, peeled and chopped
1 tbsp. l. olive oil
1 tbsp unsalted butter
220 g unsalted butter, softened
1/2 cup chopped mixed fresh herbs (such as chervil, parsley, and chives)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Combine the olive oil and butter in a large saucepan and heat over medium-high heat. Add the parsnips and toss to coat well; season with salt and pepper. Add 1 cup of water and bring to a boil. Reduce the heat, cover, and simmer until the vegetables are tender, about 20 minutes.
Meanwhile, make the herb butter by mixing the softened butter with the chopped herbs; season with salt and pepper to taste.

To serve, spread a little fragrant butter on the bottom of a bowl. Add the hot parsnips and a little more herb butter. Drizzle with a little of the parsnip cooking water and serve.

Categories:

recipe / Winter dishes / Dinner / Main courses / Vegetables and mushrooms / Tyler Florence

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