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Roasted parsnips with horseradish-herb butter

January 15th, 2010

Parsnips Gratin

If Elise@ Simply Recipes is reprinting one of her favorite recipes from the archive of 2005- you know it has to be good.  I’ve never showcased parsnips before and was interested in the flavor of the veggie. It looks like a white carrot and has milder, sweeter flavor than its orange counterpoint. Add some butter, stock, herbs and horseradish and this is an amazing side dish for simply prepared fish, chicken or meat.

Elise explained that parsnips at the end of the season (February vs. November) can have a woodier center, which no amount of cooking can soften. If this is the case with your parsnips, you might want to cut some of the center part out and discard before cooking.

Roasted parsnips with horseradish-herb butter

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

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.

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.

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.

Filed under: Vegetables & Other Sides


1 Comment

1 response so far

  • 1 Geoff Jan 16, 2010 at 11:40 pm

    I love parsnips, I’ll have to try them with horseradish! I just used some horseradish in my mashed potatoes the other night, another nice use for it.

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