Buttered Parsnips with Herbs

Name: Buttered Parsnips with Herbs
Yield: 4
Ingredients: Parsnips, peeled and cut into batons — 600 g (1.3 lb); Butter — 40 g (3 tbsp); Fresh parsley, chopped — 1 tbsp; Fine salt — 1/2 tsp; Ground black pepper — 1/4 tsp; Grated nutmeg — 1 pinch

The Quirky Foodster Team

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Servings

Ingredients

Parsnips, peeled and cut into batons — 600 g (1.3 lb)
Butter — 40 g (3 tbsp)
Fresh parsley, chopped — 1 tbsp
Fine salt — 1/2 tsp
Ground black pepper — 1/4 tsp
Grated nutmeg — 1 pinch

Method

Place the parsnip batons in a large saucepan of salted water and bring to the boil.
Cook for 12-15 minutes until tender when pierced with a knife, then drain well in a colander.
Melt the butter in a frying pan over medium heat.
Add the drained parsnips to the pan and toss gently to coat in the melted butter, cooking for 2-3 minutes until lightly glazed.
Season with salt, pepper and a pinch of nutmeg, and scatter with fresh parsley just before serving.

Introduction: Sweet root parsnips boiled tender and tossed in melted butter with fresh herbs, this simple side dish accompanied roasted meats at Tudor tables of all classes.

Cultural Background: Parsnips were among the most commonly grown root vegetables in Tudor kitchen gardens, valued for their natural sweetness before sugar became more widely affordable. Serving root vegetables simply buttered was a common preparation recorded across household accounts of the period, from modest farmhouses to grand estates.

Tips: (cid:127) Cut the parsnip batons to an even size so they cook uniformly. (cid:127) Do not overcook the parsnips at the boiling stage, as they will continue to soften slightly in the butter.

Variations: (cid:127) A drizzle of honey can be added while tossing in the butter for a sweeter, more festive version. (cid:127) Carrots can be mixed in with the parsnips for a colourful variation.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a covered frying pan over low heat with a small knob of extra butter, stirring occasionally, until warmed through.

Nutrition: Per serving (approx.): 140 kcal, 2 g protein, 18 g carbohydrate, 7 g fat, 5 g fibre, 260 mg sodium.

FAQs:

Q: Can I use a different root vegetable?

A: Carrots, turnips or swede can all be prepared the same way and were similarly common in Tudor kitchen gardens. (cid:127) Q: How do I keep the parsnips from becoming waterlogged? A: Drain them thoroughly in a colander and let them sit for a minute before adding to the butter, so excess water can evaporate.