Recipe: Herbed Buttered Parsnips
Categories: November 19
Yield: 1 servings
3 lb Parsnips; peeled and cut -- diagonally into -- 1/2-inch-thick -- slices 1/2 Stick unsalted butter; cut -- into pieces and -- softened (1/4 cup) 1/3 c Finely chopped fresh parsley -- leaves 1 tb Fresh thyme leaves; chopped -- fine, or 1 -- teaspoon dried, -- crumbled 1 1/2 ts Fresh lemon juice; or to -- taste
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.
Gourmet November 1993
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