Roasted Parsnips
This recipe was first published by Elise at Simply Recipes. I forwarded it to my parents because it looked delicious and they appreciate the sharp flavour of wasabi. Dad wanted to know if I’d tried it yet, so here goes:
INGREDIENTS:
- 1 ½ pounds of parsnips, peeled and cut into batons
- 4 teaspoons of extra virgin olive oil
- Salt and freshly ground pepper
- 1/3 cup of fresh stock
- 3 Tbsp unsalted butter, softened
- 4 teaspoons drained, bottled horseradish
- ½ Tbsp finely chopped flat-leaf parsley
- ½ Tbsp minced chives
- ½ small garlic clove, minced
DIRECTIONS:
- In a large, shallow roasting pan, toss the parsnips with the olive oil, salt and pepper. 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, (between 20-45 minutes; I went for 45 because my bag of parsnips were the fat short kind that can be tough).
Recommended by Elise: 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.
Notes from Elise: 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. The parsnips (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. Serves 4
Note to self: I thought it was delicious. Loved the sweet mix of parsnips with the sharp horseradish. I would make this for a holiday meal.
