Name: Roasted Parsnips
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 1/2 pounds parsnips, peeled and cut into 2 1/2 inch batons -; 4 teaspoons extra virgin olive oil -; 1/3 cup stock (low sodium turkey stock, chicken stock or vegetable broth) -; 3 tablespoons unsalted butter, softened -; 4 teaspoons drained, bottled horseradish (or homemade ) -; 1/2 tablespoons finely chopped flat-leaf parsley -; 1/2 tablespoons minced chives -; 1/2 small garlic clove, minced -

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.

1. Roasted Parsnips

Recipe information

Cooking:

15 min.

Servings per container:

Roasted Parsnips

Pre-heat oven to 400°F Season the parsnips: In a...