Herbed Butter Parsnips Recipes

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PARSNIPS WITH GARLIC-HERB BUTTER

Tossing roasted parsnips with a full-flavored compound butter is a great way to ramp up their flavor for a quick weeknight side dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0



Parsnips with Garlic-Herb Butter image

Steps:

  • Peel 1 1/2 pounds parsnips; halve lengthwise and cut into 1-inch pieces. Toss with 2 tablespoons olive oil on a baking sheet; season with salt and pepper. Roast at 400˚ F, tossing once, until tender, about 30 minutes. Transfer to a bowl and toss with 2 tablespoons softened butter, 1 teaspoon minced parsley, 1/2 teaspoon each minced rosemary and lemon zest and 1 clove grated garlic.

BUTTER FRIED PARSNIPS

Parsnips lightly seasoned and pan fried in butter.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables

Time 30m

Yield 5

Number Of Ingredients 4



Butter Fried Parsnips image

Steps:

  • In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
  • In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
  • Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 33.5 g, Cholesterol 48.8 mg, Fat 19 g, Fiber 6.2 g, Protein 3.1 g, SaturatedFat 11.8 g, Sodium 239.4 mg, Sugar 8.1 g

6 parsnips, peeled and quartered lengthwise
¼ cup all-purpose flour for coating
½ teaspoon seasoning salt
½ cup butter, melted

HERBED BUTTERED PARSNIPS

Categories     Herb     Side     Steam     Thanksgiving     Parsnip     Thyme     Gourmet

Yield Serves 8

Number Of Ingredients 5



Herbed Buttered Parsnips image

Steps:

  • 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.

3 pounds parsnips, peeled and cut diagonally into 1/2-inch-thick slices
1/2 stick (1/4 cup) unsalted butter, cut into pieces and softened
1/3 cup finely chopped fresh parsley leaves
1 tablespoon fresh thyme leaves, chopped fine, or 1 teaspoon dried, crumbled
1 1/2 teaspoons fresh lemon juice, or to taste

HERB BUTTER

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 8



Herb Butter image

Steps:

  • Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

1/2 pound (2 sticks) unsalted butter, at room temperature
1/4 teaspoon minced garlic
1 tablespoon minced scallions (white and green parts)
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

WHIPPED PARSNIPS

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0



Whipped Parsnips image

Steps:

  • Peel and chop 1 pound parsnips and 1 large russet potato; put in a saucepan with 2 garlic cloves. cover with water, add kosher salt and bring to a boil; cook until soft, 20 minutes. reserve 1/2 cup cooking water, then drain the vegetables and return to the pan. add the reserved cooking liquid, 1/3 cup sour cream, 3 tablespoons butter, 1 teaspoon salt, and nutmeg to taste. beat with a mixer until smooth. season with pepper.

BUTTERED PARSNIPS

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 3



Buttered Parsnips image

Steps:

  • Peel and trim off the ends of each parsnip.
  • Cut the parsnips crosswise into one-inch lengths. Cut each piece lengthwise into half-inch-wide slices. Cut each slice into half-inch rectangular strips. There should be about 3 1/2 to 4 cups.
  • Place the pieces in a saucepan and add cold water to cover and salt to taste. Bring to a boil and let cook 3 to 4 minutes.
  • Drain the parsnips and put them in a skillet. Add the butter. Saute briefly and serve.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 3 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 272 milligrams, Sugar 5 grams, TransFat 0 grams

2 or 3 parsnips, about 1 pound
Salt to taste if desired
1 tablespoon butter

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