| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Parsnips; peeled and cut |
|
|
; diagonally into |
|
|
; 1/2-inch-thick |
|
|
; slices |
| 1/2 |
|
Stick unsalted butter; cut into pieces and |
|
|
; softened (1/4 cup) |
| 1/3 |
c |
Finely chopped fresh parsley leaves |
| 1 |
tb |
Fresh thyme leaves; chopped fine, or 1 |
|
|
; teaspoon dried, |
|
|
; crumbled |
| 1 1/2 |
ts |
Fresh lemon juice; or to taste |
INSTRUCTIONS
In a steamer set over boiling water steam the parsnips, covered, for 8
minutes, or until they are tender. While the parsnips are steaming, put the
butter, the parsley, and the thyme in a heatproof serving bowl. Add the hot
parsnips and toss them with the butter mixture, the lemon juice, and salt
and pepper to taste.
Serves 8.
Gourmet November 1993
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