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Herbed Buttered Parsnips




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




3 lb Parsnips; peeled and cut diagonally into 1/2-inch-thick slices
1/2 Stick gf butter sub (ghee); 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

Recipe



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.