Parsnips With Sage Butter 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.

PARSNIPS WITH SAGE BUTTER

Parsnips With Sage Butter image

This came from the Ladies Home Journal. I thought it looked pretty good and I love new vegetables that I have not tried yet.

Provided by Toni Boni

Categories Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs parsnips, peeled and thinly sliced lengthwise
4 teaspoons olive oil
1 teaspoon salt
2 tablespoons unsalted butter
15 -20 sage leaves

Steps:

Heat oven to 375 degrees. Toss together parsnips, oil and salt in shallow roasting pan. Roast until tender and golden brown, 20 to 25 minutes. Transfer to serving platter.
In a small saucepan over medium heat, cook butter and sage until butter just begins to brown and sage is crisped, 2 to 3 minutes.
Pour over parsnips and serve.

ROASTED PARSNIPS WITH SAGE

Roasted Parsnips with Sage image

Categories Herb Vegetable Side Roast Christmas Thanksgiving Quick & Easy Root Vegetable Parsnip Fall Winter Sage Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

2 lb parsnips
1 tablespoon coarsely chopped fresh sage
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Put oven rack in lower third of oven and preheat oven to 450°F.
Peel parsnips and halve crosswise. Quarter each half lengthwise, then cut out core and discard. Cut parsnips crosswise into 1/2-inch pieces, then toss with sage, oil, salt, and pepper in a bowl. Transfer to a large shallow baking pan (17 by 11 inches), spreading in 1 layer. Roast until parsnips are tender and lightly browned, 15 to 20 minutes.

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