Parsnips with rosemary butter and walnuts

Parsnips with rosemary butter and walnuts – soft, mildly sweet parsnips, and carrots, perfumed with earthy rosemary butter, and toasty walnuts – this a fantastic fall side dish, done in minutes.

It’s root vegetable season.  Root veggies are exciting to work with, and parsnips in particular are a very interesting ingredient.  They look strikingly like carrots, except they are a pale cream color.  They actually are related to carrots but are much starchier and sweeter.  Unlike carrots, though parsnips are not eaten raw very often.  They have a tough woody flesh, and a strong and earthy herbal aroma similar to celery but much sweeter.  Don’t let this scare you however, because once they are cooked, they become creamy and sweet, and the flavor softens to a mellow nutty taste.

This recipe is really easy, and quick to make.  I boiled the parsnips first in salty water until they are completely cooked and fork tender – about 20 minutes.  I added a couple of carrots for color.   You can skip the carrot or add more if you like – they really complement each other.  Then I finished the dish by pouring over browned butter infused with rosemary, and garlic, and topped with walnuts.  It’s simple, elegant and a great side dish.  It was even kids approved which I consider the ultimate taste test 🙂

Check out some other great fall sides:

I absolutely love these roasted root vegetables with coconut milk and toasted macadamia nuts.
This roasted cauliflower salad with lemon garlic dressing packs a ton of flavor from anchovies, garlic, capers, and parmesan cheese – so good!
Another fave – Roasted cauliflower salad with hazelnuts – loaded with mushrooms, onions, and perfumed with truffle oil, this salad is a must try.

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Parsnips with rosemary butter and walnuts

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

Parsnips with rosemary butter and walnuts - soft, mildly sweet parsnips, and carrots, perfumed with earthy rosemary butter, and toasty walnuts - this a fantastic fall side dish, done in minutes.

Course: Side Dish

Servings: 2 servings

Author: Viktoria

Ingredients

• 3-4 parsnips
• 2 carrots optional, or substitute with more parsnips
• 3 tbs butter
• 1 tbs chopped fresh rosemary
• 3 garlic cloves
• handful of chopped walnuts

Instructions

1. Cut parsnips and carrots into bite size pieces, and boil in salty water for 20 minutes or until fully cooked.
2. In a small pan, melt the butter and cook for 1-2 minutes until browned a bit
3. Add rosemary and garlic - saute at very low heat for 1 minute.
4. Add a handful of walnuts to the butter, quickly stir, and pour over the parsnips.