Boiled Parsnips

Servings: 4 

 

 

Ingredients:

 

2 pounds of washed and peeled fingerling parsnips

 

1 4” sprig of fresh rosemary

 

8 4” sprigs of fresh thyme

 

1 tablespoon unsalted butter

 

 

Garnish

 

Snipped Italian parsley

 

Thyme leaves

 

Paprika

 

Salt and pepper to taste

 

 

 

Process:

 

Cut the parsnips into half inch cubes.

 

Bring 4 cups of cold water to a boil in a sauce pan.

 

Add parsnips, rosemary and thyme.

 

Boil until the parsnips are fork tender.

 

Strain the parsnips and remove herbs.

 

Place parsnips in the serving bowl and cover to retain heat.

 

Melt the butter in the sauce pan. Heat it until it turns light brown. Do not burn.

 

Pour over the parsnips.

 

Garnish as desired and serve.