Sure, anything would taste pretty good once drizzled with chili-honey-butter, but sometimes vegetables need a little help — I could eat these every night. This flavored butter also calls for a tablespoon of apple cider vinegar, which adds a really nice bite. I have used maple syrup in place of the honey, and recently, I have been using crushed red pepper flakes in place of the chiles de arbol, mostly for simplicity. ALSO: I no longer peel parsnips. Just give them a scrub, trim the ends, and you’re good to go. Here’s the chile-honey butter made with chiles de árbol: This is the chile-honey butter made with crushed red pepper flakes: UPDATE: I no longer peel parsnips … it’s just not necessary. 5 from 1 review When I made these most recently, I didn’t peel them — it’s not necessary! If your parsnips are especially dirty, just give them a good scrub.
