Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Skye Gyngell's Parsnips with brown butter and breadcrumbs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Skye Gyngell's Parsnips with brown butter and breadcrumbs

    • Vegetarian
    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 30 minutes

    Serves: 4


    • 1 tbsp finely chopped flat leaf parsley
    • 2 tbsp rough white breadcrumbs, toasted in the oven until golden
    • ½ lemon, juice only
    • 500 g parsnips
    • 100 g unsalted butter


    1. For the brown butter, put the butter and a little sea salt in a pan over a low heat. Once melted, skim off the surface foam and discard. Remove the butter from the heat and allow it to sit for several minutes; sediment will begin to form on the base of the pan.
    2. sieve lined with kitchen paper. In a clean pan, return the clarified butter to a gentle heat. After 10–15 minutes it will turn brown and give off a delicious nutty smell. Remove it from the stove
    3. Peel the parsnips and cut in half lengthways; use a small knife to remove the cores and slice each half into 4 batons of roughly equal size. Steam them, covered, for 10–12 minutes. They should be tender, but still a little firm.
    4. Reheat 3 tbsp browned butter in a large frying pan with a pinch of salt (save the remaining 3 tbsp butter, which will keep in the fridge for up to 1 week). Add the parsnips, ensuring they are well coated in the butter and beginning to brown a little. Squeeze over the lemon, stir in the breadcrumbs and the parsley; season to taste.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars