Name: Roasted Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
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

4 serv.

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

Instructions

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1 Preheat the oven to 400°F.
2 In a large roasting pan with sides no more than 2 inches high, toss the parsnips with olive oil, salt and pepper. Add the broth, cover with aluminum foil.
3 Roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 20 to 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 Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper.
5 Toss the warm roasted parsnips with the horseradish-herb butter to serve.