White Veal Stock (Fond Blanc De Veau)
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Parsnips with Black Truffle Butter
Details
- Servings: 8
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
Ingredients
- 4 pounds parsnips (8 medium), peeled, quartered lengthwise, and cores cut out if woody
- 2 1/2 ounces black-truffle butter (5 tablespoons) at room temperature
- 3/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Garnish: chopped fresh chives
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