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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.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 servings
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
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Cut parsnips and carrots into bite size pieces, and boil in salty water for 20 minutes or until fully cooked.
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In a small pan, melt the butter and cook for 1-2 minutes until browned a bit
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Add rosemary and garlic - saute at very low heat for 1 minute.
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Add a handful of walnuts to the butter, quickly stir, and pour over the parsnips.