Skip to main content
Epicurious

Parsnips with Black-Truffle Butter

4.6

(3)

Image may contain Food and Fries
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

See Related Recipes and Cooking Tips

Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Chicken Meatballs With Sesame Green Beans
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.