Three ingredients are all it takes to whip up savory mashed Browned Butter Parsnips for a side dish.

David Bull, Congress Austin, Austin, Texas
Recipe by Southern Living January 2012

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Recipe Summary test

hands-on:
30 mins
total:
1 hr
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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