Browned Butter Parsnips

1. 1

   Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or just until butter begins to turn golden brown. Immediately remove from heat, and pour butter into a small bowl. (Butter will continue to darken if left in pan.) Cover and chill 30 minutes or until butter is cool and begins to solidify.

2. 2

   Meanwhile, cut parsnips in half, and cut each half into 2- to 3-inch slices. Cook parsnips in boiling salted water to cover in a large Dutch oven 25 minutes or just until tender. Drain parsnips, and place in a medium bowl.

3. 3

   Remove liquid butter from top of chipped solid browned butter, reserving liquid butter for another use. Bring solid browned butter and cream to a boil in heavy saucepan over medium heat. Pour browned butter mixture over parsnips, and coarsely mash parsnips with a potato masher or whisk. Season with salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.