Parsnips with Black-Truffle Butter

Ingredients for Parsnips with Black-Truffle Butter

• 1.8kg parsnips (8 medium), peeled, quartered lengthwise, and cores cut out if woody

• 70g black-truffle butter (5 tablespoons ) at room temperature

• 3/4 teaspoons salt, or to taste

• 1/4 teaspoons black pepper, or to taste

• Garnish: chopped fresh chives

How to make Parsnips with Black-Truffle Butter

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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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.