1990s Recipes + Menus

Herbed Buttered Parsnips

Serves 8
November 1993
Probably the Shakers’ greatest gift to American cookery was their knowledge and liberal use of herbs, which were relied upon to vary and enliven standard dishes.
  • 3 lb parsnips, peeled and cut diagonally into 1/2-inch-thick slices
  • 1/2 stick (1/4 cup) unsalted butter, cut into pieces and softened
  • 1/3 cup finely chopped fresh parsley leaves
  • 1 tablespoon fresh thyme leaves, chopped fine, or 1 teaspoon dried, crumbled
  • 1 1/2 teaspoons fresh lemon juice, or to taste
  • 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.
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