Herbed Butter Parsnips Food

HERBED BUTTER PARSNIPS

Steps:

• 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.

ROASTED PARSNIPS WITH GARLIC HERB BUTTER SAUCE

Steps:

• Preheat the oven to 400 °F. Set aside a large baking sheet, large enough that the parsnips will only be in one layer.
• Wash then peel the parsnips. Slice the parsnips into equally sized sticks.
• Toss the parsnips with the olive oil.
• Place the parsnips on the baking sheet, then shake the sheet to coat the entire area with the olive oil from the parsnips. Make sure that the parsnips are in one layer.
• Place into the oven and roast for 20 minutes, then shake the sheet pan again, turning over some of the parsnips with a fork if needed. You want to brown the parsnips on all sides if possible.
• Roast for another 20-25 minutes, or until the parsnips are soft and golden brown.
• Prepare the butter sauce by combining all of the ingredients into a glass measuring cup. Salt to taste if you don't use salted butter or if you simply like lots of salt.
• Pour the sauce over the parsnips, shaking the sheet to make sure the butter sauce coats all of then evenly and roast for another 5-10 minutes, until the garlic pieces are golden brown and fragrant.

ROASTED CARROTS & PARSNIPS WITH SHALLOT & HERB BUTTER

Steps:

• Position a rack in the center of the oven and heat the oven to 450°F.
• Cut the carrots and parsnips into 2 x1/4-inch matchsticks. Put them in a large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10×15-inch Pyrex dish and roast, stirring every 15 min., until the vegetables are nicely browned, 40 to 45 min.
• Meanwhile, combine the butter, shallot, chives, rosemary, thyme, and garlic in a small bowl and stir well. Add the butter to the roasted vegetables and toss to coat. Serve immediately.

HERBED BUTTERED PARSNIPS

Steps:

• In a steamer set over boiling water steam the parsnips, covered, for 8 minutes, or until they are tender. While the parsnips are steaming, put the butter, the parsley, and the thyme in a heatproof serving bowl. Add the hot parsnips and toss them with the butter mixture, the lemon juice, and salt and pepper to taste.

PARSNIPS WITH GARLIC-HERB BUTTER

Steps:

• Peel 1 1/2 pounds parsnips; halve lengthwise and cut into 1-inch pieces. Toss with 2 tablespoons olive oil on a baking sheet; season with salt and pepper. Roast at 400˚ F, tossing once, until tender, about 30 minutes. Transfer to a bowl and toss with 2 tablespoons softened butter, 1 teaspoon minced parsley, 1/2 teaspoon each minced rosemary and lemon zest and 1 clove grated garlic.