Herbed Butter Parsnips

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

2 pounds parsnips, peeled and sliced into circles

Kosher salt and freshly ground black pepper

Herb Butter:

1/2 pound unsalted butter, softened

1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives

Kosher salt and freshly ground black pepper


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.

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