Easy and Tasty! I've made this many times, and it's always a hit. I, too, add a little more shallot, and I saute the shallot first. Also, I make the herb butter mixture and add it to my bread machine baked bread recipe - 1 to 2 tablespoons per loaf. Such a simple way to jazz up a basic recipe.
WOW! This was amazing :) This was my husband's favorite dish and tied for #1 for me. We loved the recipe as is, but I did use more shallot than the recipe called for- 1 whole large shallot so more like a quarter cup. The recipe says that it serves 2-3, but 1lb. parsnips and 1lb. carrots yield enough for 4-6 as a side for Thanksgiving dinner at our house.
I actually omitted the butter (since we did not feel we needed the extra fat for our Thanksgiving meal) and just added the herbs, garlic and shallot. Perfectly delicious!
This is a very good recipe, but it can be improved by adding rutabaga to the mix. This balances the flavour of the carrots and parsnips.
Wonderful, absolutely wonderful. I'm going to be making this one again, and again. I didn't have a shallot, so I ended up frying about 1/4 cup finely diced onion on top of the stove in a bit of butter. Added some finely chopped parsley as well.
This was the best thing on the table at Christmas! It was so good, and I'm going to make it again this week! The parsnips and carrots were just perfect and top it off with the compound butter!! Wow!!
Butter was also DIVINE on mashed potatoes, and I made up a large batch to store in the freezer. I can see smearing it on all kinds of fresh steamed or roasted vegetables.
Big hit at our Thanksgiving dinner. Simple prep and wonderful taste sweetened by the long roasting time. Herb butter was so good that guests were using it on all the other side dishes, too.
Outstanding recipe. Nice splash of color to the table. One time I made it when guests ran very late so it cooked down so far (I had also julienned too thin) so I turned it into a "topping" for steak and it was still delicious.