Recipes

Roasted Parsnips

roasted-parsnips-new

Ingredients

  • 1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons
  • 4 teaspoons of extra virgin olive oil
  • Salt and freshly ground pepper
  • 1/3 cup of stock – turkey stock, low-sodium chicken stock or vegetable broth (for vegetarian option)*
  • 3 Tbsp unsalted butter, softened
  • 4 teaspoons drained, bottled horseradish
  • 1/2 Tbsp finely chopped flat-leaf parsley
  • 1/2 Tbsp minced chives
  • 1/2 small garlic clove, minced.

Instructions

1 Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. (Use a roasting pan with sides no more than 2 inches high.) Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 20-45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy – especially if they are to be reheated later.

2 Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

3 The parsnips (with the oil, salt, pepper, and broth) can be pre-cooked in a covered container in the microwave for 5 minutes. Transfer to oven to finish cooking in a much shorter time. You may want to uncover them to help evaporate the liquid when in the oven.

 

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