| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 pounds parsnips, peeled and sliced into circles
- Kosher salt and freshly ground black pepper
- 1/2 pound unsalted butter, softened
- 1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives
- Kosher salt and freshly ground black pepper
Instructions
- Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
- To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 426 |
| Total Fat | 35 g |
| Saturated Fat | 21 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 86 mg |
| Sodium | 465 mg |
Reviews
I actually watched this episode and the typed recipe is kind of misleading. You are NOT supposed to use the whole 1/2 pound butter compound. Just a dollup while and the end of the simmer time right in the pan. You can save the rest of the butter compound for future uses.
Tasty and different side dish (for me). Thanks for introducing me to parsnips!
It was easy and my first time to cook parsnips. It was tasty but way too much butter. I was the only one who liked it.
I’ve always loved parsnips, but having them this way brings them to a whole different hight. Very, very good….
I had never used parsnips before other than to make broth. Yummy!!
Try recipe as printed. If you DON’T like some of herbs suggested…try again but with your favorites. Suggestion: Roast in the oven. Same flavors but stove top vs oven…different textures.
A very easy recipe to try, and a tasty way to be introduced to parsnips! I used half the recipe and fresh herbs from the garden (parsley, chives and oregano) for the butter.
This is wonderful recipe and a terrific way to introduce a non-traditional vegetable to your children. My three boys love this recipe, as does my husband.
This is a simple recipe and was easy to replicate. I found parsnips hard to make before this but loved this recipe
Had guests over for dinner and none of us had ever had parsnips. Everyone enjoyed them. I have to agree that the butter recipe can be easily cut in 1/2, it makes a lot.