Welsh Family Kitchen

Herb Butter Parsnips From Tyler Florence 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 HERB BUTTER 1/2 pound unsalted butter, softened 1 stick unsalted butter, softened 1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives Kosher salt and freshly ground black pepper Procedures: 1. 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. 2. Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper. 3. 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. Notes: 2020-09-19: Roasted 20 minutes, to go with the Oslo Buco, they were still way too “firm.” 2018-12-14: excellent with parsley and chives and 1 stick of butter 2018-12-07: Added to our cookbook 10/06/2020