Saturday, January 26, 2013
Roasted Parsnips with Horseradish Butter
But the parsnips...I love them, but these poor pale roots usually leave me a bit uninspired. This preparation is simple and nothing unique. However, paired with the horseradish butter, these roasted winter veggies absolutely shine! The bite of the garlic and horseradish is mellowed by the sweetness of the parsnips and rounded out by the butter.
adapted from Elise's recipe at Simply Recipes
for the parsnips
1 1/2 pounds of parsnips
1 1/2 Tbsp olive oil
Salt and pepper to taste
1/3 cup of vegetable stock
for the butter
3 Tbsp unsalted butter, softened
1 Tbsp bottled horseradish, drained
1/2 Tbsp finely chopped flat-leaf parsley
1 green onion, minced
1 garlic clove, minced
Preheat the oven to 400.
Peel the parsnips and cut into stick of an even thickness, about 2 1/2 to 3 inches long. Toss the parsnips with oil, salt and pepper and arrange in a single layer on a rimmed baking sheets. Pour the stock over the parsnips.
Roast, uncovered for 25-30 minutes, or until the parsnips are tender and beginning to caramelize
Set aside and keep warm.
In a small bowl, mash together the butter, herbs and horseradish. Toss about half of the horseradish butter with the parsnips. Add more butter to taste. Sprinkle with additional parsley, if desired