Parsnips with Black-Truffle Butter
['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.
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