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Recently I had the pleasure of attending a fabulous class, taught by and in the home of local cooking maestra Evie Lieb.
In the class we covered many dishes, but my favorite was the Roasted Parsnips with Horseradish-Herb Butter.
I love these parsnips! Note to those who run from horseradish – try it anyway.
I can’t distinguish the horseradish from the flavors of the parsnips and butter, and neither could my parents until I told them what was in it. The flavors of the ingredients are a perfect complement to each other.
Do you have a favorite parsnip recipe? Please let us know about it in the comments. ~Elise
Roasted Parsnips Recipe
Note 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.
Ingredients
- 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 (how to make homemade horseradish)
- 1/2 Tbsp finely chopped flat-leaf parsley
- 1/2 Tbsp minced chives
- 1/2 small garlic clove, minced.
*If cooking gluten-free, use homemade stock or gluten-free packaged broth.
Method
1 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.
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.
2 Make horseradish herb butter: Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper.
3 Serve: Toss the warm roasted parsnips with the horseradish-herb butter to serve.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Roasted Parsnips
I’ve been making a parsnip puree for a stuffed pasta filling. I just thought I’d share my method.
So combi oven 30% moisture 350f, medium fan. Cut parsnips in half the long way and trim off the thin “tail” side. The smaller side will just over-cook and you will end up discarding it anyway. Cook for about 45 minutes (depending on the size). Blend with a generous amount of water and a little bit of melted butter(I use half a pound of butter for every 10lbs of parsnips).
Ideally this puree comes out with a nice golden brown colour. Roasting really helps bring out the natural sweetness and flavour of the parsnips. The lower heat and the combi help making it workable in the blender. I orginally tried a high dry heat and it was just a pita to puree
You are a culinary genius! We loved the recipe. I wouldn’t eat horseradish out of the jar with a spoon but it was nice to find a good use for it. I tried making my own once, powerful to blow your bloody head off. Add herbs and butter to the jarred product and your mouth will say, “Thank you!”. And I’ve promoted (demoted?) my Sweet Tom to be my Sous Chef. Life is good.
xxxxxyyyyy
I went to Pinterest for parsnips recipes. Should have known I’d wind up here! I loved the horseradish and herbed butter sauce. I plan on using it for other meals as well.
@Gary Lloyd – I like my parsnips a little crispier too. After 30 minutes with foil on, I removed the foil and broiled the parsnips for about 4 minutes on each side.
Your site is the only one I use because I know everything will end up great! Question on the parsnips: I love parsnips that are a bit crispy rather than just cooked through. How can I get crispier and super yummy parsnips? thanks
These were pretty delicious – even after I forgot to bring the flat leaf parsley and the chives to my mom’s. I think next time I’ll remember the herbs and leave out the horseradish. It was an interesting addition but I think we’re not a horseradish kind of family.