Parsnips with Brown Butter and Bread Crumbs

The natural sweetness of parsnips goes well with the nut-flavored brown butter, and the crisp bread crumbs contrast with the softness of the cooked vegetable.

Parsnips have cores, and frequently it is recommended that they be cut out, a practice that does away with about half the vegetable. Most of the time it isn’t necessary; unless the parsnip is really big and old, with a fibrous, woody center, I leave the cores in and they seem to cook just fine.

A chicory salad is just