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Parsnips with Black-Truffle Butter

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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

  1. 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.

TagsParsnipRoot VegetableVegetableSideDinnerGluten FreeNut FreeVegetarianEasySimmerGourmet

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