Herbed Buttered Parsnips Food

HERBED BUTTER PARSNIPS

Herbed Butter Parsnips image

Provided by Tyler Florence

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

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

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.

PARSNIPS WITH GARLIC-HERB BUTTER

Parsnips with Garlic-Herb Butter image

Tossing roasted parsnips with a full-flavored compound butter is a great way to ramp up their flavor for a quick weeknight side dish.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

HERBED BUTTERED PARSNIPS

Herbed Buttered Parsnips image

Categories Herb Side Steam Thanksgiving Parsnip Thyme Gourmet

Yield Serves 8

Number Of Ingredients 5

Ingredients

3 pounds parsnips, peeled and cut diagonally into 1/2-inch-thick slices
1/2 stick (1/4 cup) unsalted butter, cut into pieces and softened
1/3 cup finely chopped fresh parsley leaves
1 tablespoon fresh thyme leaves, chopped fine, or 1 teaspoon dried, crumbled
1 1/2 teaspoons fresh lemon juice, or to taste

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.

BUTTERED FRIED PARSNIPS

Buttered Fried Parsnips image

Parsnips are one of the vegetables I think I ought to like; they are a locally grown vegetable, available all winter after all. But I never managed to be terribly enthusiastic about them until this recipe came along.

Provided by Jenny Sanders

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs parsnips
salt & pepper
4 tablespoons butter
1 tablespoon parsley, Chopped
1/8 teaspoon nutmeg

Steps:

Wash, trim and scrape the parsnips.
Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender.
Drain well, and let dry.
Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. It is best if you have a large enough pan that they can be cooked in a single layer.
Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley.

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