Recipe information
Ingredients for - Roasted Parsnips
1. 1 1/2 pounds parsnips, peeled and cut into 2 1/2 inch batons -
2. 4 teaspoons extra virgin olive oil -
3. 1/3 cup stock (low sodium turkey stock, chicken stock or vegetable broth) -
4. 3 tablespoons unsalted butter, softened -
5. 4 teaspoons drained, bottled horseradish (or homemade ) -
6. 1/2 tablespoons finely chopped flat-leaf parsley -
7. 1/2 tablespoons minced chives -
8. 1/2 small garlic clove, minced -
How to cook deliciously - Roasted Parsnips
1. Stage
Pre-heat oven to 400°F
2. Stage
Season the parsnips: In a large roasting pan with sides no more than 2 inches high, toss the parsnips with the olive oil, salt and pepper. Add the broth, cover with aluminum foil.
3. Stage
Roast the parsnips: 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.
4. Stage
Make horseradish-herb butter: Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper.
5. Stage
Serve: Toss the warm roasted parsnips with the horseradish-herb butter to serve.
