Buttered Parsnips Recipe

There’s an old saying: “Fine words butter no parsnips,” but parsnips themselves

are fine with nothing more than a little butter! Adapted from “Vegetarian Cooking for Everyone” by Deborah Madison.

Ingredients

• 1-2 pounds parsnips, peeled
• 2-3 Tbs butter
• parsley or tarragon, minced
• salt and pepper to taste

Cut parsnips into pieces of about equal size. Steam or boil in salted water until just tender, about 5-10 minutes.

Drain well and toss with butter and herbs, seasoning to taste with salt and pepper. Serve immediately. 3-6 servings.