Active Time

　　40 min

　　Total Time

　　45 min

　　Parsnips may not be the flashiest of vegetables, but we love their earthy flavor, especially when they're gussied up with fragrant black-truffle butter.

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

　　Cut parsnips crosswise into 1- to 1 1/2-inch pieces and cook in a large pot of boiling salted water until tender, 4 to 5 minutes. Drain well, then transfer to a bowl and gently toss with truffle butter, salt, and pepper.

　　Cooks' note:

　　Parsnips can be cut 1 day ahead and kept, submerged in water, chilled.