| 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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