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Parsnips with Black-Truffle Butter

  • 8servings
  • 40minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsD
MineralsNatrium

Ingredients Jump to Instructions ↓

  1. 4 pounds parsnips (8 medium), peeled, quartered lengthwise, and cores cut out if woody

  2. 2 1/2 ounces black-truffle butter (5 tablespoons) at room temperature

  3. 3/4 teaspoon salt, or to taste

  4. 1/4 teaspoon black pepper, or to taste

  5. Garnish: chopped fresh chives

Instructions Jump to Ingredients ↑

  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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