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Parsnips with Black-Truffle Butter

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Parsnips with Black-Truffle Butter

Parsnips with Black-Truffle Butter

amanda

Equipment

  • - Cutting Board

  • - Parsnips Peeler

  • - Mandoline Slicer

  • - Chef Knife

  • - Mandoline Slicer with Adjustable Blades

  • - Digital Kitchen Scale

  • - Meat Tenderizer (for optional preparation steps)

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

Instructions

1

Instruction 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.
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