Herbed buttered parsnips
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Parsnips; peeled and cut |
| ; diagonally into | ||
| ; 1/2-inch-thick | ||
| ; slices | ||
| ½ | Stick unsalted butter; cut into pieces and | |
| ; softened (1/4 cup) | ||
| ⅓ | cup | Finely chopped fresh parsley leaves |
| 1 | tablespoon | Fresh thyme leaves; chopped fine, or 1 |
| ; teaspoon dried, | ||
| ; crumbled | ||
| 1½ | teaspoon | Fresh lemon juice; or to taste |
Directions
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.
Serves 8.
Gourmet November 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.