Mini parsnips in brown butter

The nutty flavour of the brown butter enhances the delicate nutty taste of the parsnip.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Mini parsnips in brown butter

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As needed:


mini parsnips







Preparation method

  • Peel the parsnips.
  • Briefly blanch the parsnip in salted water.
  • Melt the butter and gently cook until the foam disappears and the butter turns the colour of caramel.
  • Strain the butter.
  • Pat the parsnip dry and fry in the brown butter until golden brown.

Serving suggestions

  • As part of a hot dish with components of potato, Jerusalem artichoke, or celeriac.
  • As part of a soup such as a mushroom bouillon.
  • As part of an amuse-bouche with components of cauliflower or kohlrabi.

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