Parsnips with Black-Truffle ButterRomulo Yanes
Parsnips may not be the flashiest of vegetables, but we love their earthy flavor, especially when they're gussied up with fragrant black-truffle butter.
Cooks' note:
Parsnips can be cut 1 day ahead and kept, submerged in water, chilled.
Recipe information
Total Time
45 min
Yield
Makes 8 servings
Ingredients
4 pounds parsnips (8 medium), peeled, quartered lengthwise, and cores cut out if woody
2 1/2 ounces black-truffle butter (5 tablespoons) at room temperature
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Garnish: chopped fresh chives
Preparation
Cut parsnips crosswise into 1- to 1 1/2-inch pieces and cook in a large pot of boiling salted water until tender, 4 to 5 minutes. Drain well, then transfer to a bowl and gently toss with truffle butter, salt, and pepper.
Recipe notes
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