Parsnips With Garlic Herb Butter Recipes

HERBED BUTTER PARSNIPS

Steps:

• Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
• Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
• To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

GARLIC BUTTER ROASTED PARSNIPS

Steps:

• Preheat oven to 450˚F.
• Prepare the Parsnips: Wash and peel (optional) the parsnips. Cut parsnips down the center, longwise. Then cut each half into 3 to 4 batons. From there, cut away any tough, woody core.
• Spread out the parsnips on a large rimmed baking sheet. Set aside.
• Melt butter in a skillet set over medium heat.
• Stir in the garlic and cook for 20 seconds, or until fragrant. DO NOT burn the garlic.
• Remove from heat and stir in the rosemary.
• Pour the garlic butter over the parsnips.
• Season with salt and pepper.
• Toss to coat.
• Spread parsnips out in a single layer.
• Roast for 10 minutes.
• Stir the parsnips and continue to roast for 8 to 10 more minutes, or until tender.
• Remove from oven.
• Taste for salt and pepper, and adjust accordingly.
• Garnish with parsley and pepper flakes. Serve.

ROASTED PARSNIPS AND CARROTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
• Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
• Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.

PARSNIPS WITH GARLIC-HERB BUTTER

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.

ROASTED PARSNIPS WITH GARLIC HERB BUTTER SAUCE

Steps:

• Preheat the oven to 400 °F. Set aside a large baking sheet, large enough that the parsnips will only be in one layer.
• Wash then peel the parsnips. Slice the parsnips into equally sized sticks.
• Toss the parsnips with the olive oil.
• Place the parsnips on the baking sheet, then shake the sheet to coat the entire area with the olive oil from the parsnips. Make sure that the parsnips are in one layer.
• Place into the oven and roast for 20 minutes, then shake the sheet pan again, turning over some of the parsnips with a fork if needed. You want to brown the parsnips on all sides if possible.
• Roast for another 20-25 minutes, or until the parsnips are soft and golden brown.
• Prepare the butter sauce by combining all of the ingredients into a glass measuring cup. Salt to taste if you don't use salted butter or if you simply like lots of salt.
• Pour the sauce over the parsnips, shaking the sheet to make sure the butter sauce coats all of then evenly and roast for another 5-10 minutes, until the garlic pieces are golden brown and fragrant.