Parsnips and Sweet Potatoes with Hazelnuts and Brown Butter | Williams Sonoma
Parsnips and Sweet Potatoes with Hazelnuts and Brown Butter Intensely nutty hazelnuts echo the taste of butter cooked until rich golden brown.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Ingredients
- 3 Tbs. hazelnuts, coarsely chopped
- 3 Tbs. canola oil
- 2 parsnips, about 1 lb. total
- 1 sweet potato, about 1 lb.
- Sea salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 1 tsp. minced fresh thyme
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