Herbed Butter Parsnips

Herbed Butter Parsnips

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • Herb Butter:

  • ½ pound unsalted butter, softened

  • ½ cup mixed chopped fresh herbs, like chervil, parsley and chives

  • Kosher salt and freshly ground black pepper


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 1cup 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.


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