Oven Roasted Parsnips Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ½ pounds parsnips (peeled and cut into 2 1/2 inch batons)
4 teaspoons extra virgin olive oil
add salt and freshly ground pepper⅓ cup stock (turkey stock, low-sodium chicken stock or vegetable broth, for vegetarian option)
3 tablespoons unsalted butter (softened)
4 teaspoons bottled horseradish (drained, how to make homemade horseradish)
½ tablespoon flat-leaf parsley (finely chopped)
½ tablespoon chives (minced)
½ small garlic clove (minced)
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Directions: |
Directions:Roast the parsnips: 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.
Make horseradish herb butter: Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper.
Serve: Toss the warm roasted parsnips with the horseradish-herb butter to serve. |
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Number Of
Servings: |
Number Of
Servings:5-6 |
Preparation
Time: |
Preparation
Time:10 Minutes |
Personal
Notes: |
Personal
Notes: To save time, 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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