Parsnips with 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

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