Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
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.
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.
I realize this is really late to the party, but want to add a comment to taste your horseradish before you use it. I always have some in the fridge, but got a really big surprise some years ago when the cook used horseradish that was very very hot!
Thank you for another winner! I have never eaten parsnips before but I received some in a local organic vegetable bin recently. I made these today to go along with Easter dinner. Everyone loved them. After preparing my parsnips (thank you for the hint about the woody core on late season parsnips)I was a little short by weight. So I made up the difference with carrots. Delicious! Will definitely make again.
Parsnips came in my weekly local fresh produce box this week and I had no idea what they were. I roasted them and thought that they looked like a carrots but tasted like sweet potatoes. Finally figured out they were parsnips and found this recipe. I am in LOVE. Yummy! Thank you!
I have never been a fan of horserashish and have never tried a parsnip, but this is the tastiest food that has ever entered my mouth! YUM!!!!
Yum, yum, yum! I love Grace Parisi recipes, I have found them to be very reliable and delicious. I made these without the broth, however (I didn’t see the point), and they came out great. My kids even liked them. They were almost like garlic fries. I may even try the sauce on other things, like salmon or chicken.
I made this for breakfast, with the parsnips cut crosswise instead of long, and added a fried egg. OMG. Thank you for this recipe, it is wonderful!
Made these tonight. I presented them as white carrots because had I mentioned the name parsnip my mother would have never given them a fair trial. They were well liked all around the table.
Feeding a 68 year old can be as difficult as feeding an 8 year old.
I had a question about coring the parsnips, is there a certain way that is best to do this? I tried roasting some tonight and it took me about 10 minutes to remove the tough core from just 5 parsnips, and it seemed a little dangerous too (trying to balance little spears of parsnip while I sliced down the length). I’m sure there must be a better way to do this, but I couldn’t figure one out!
Cut the parsnips crosswise first, about 2 inch pieces, then cut lengthwise, then cut around the core. Check the core too, sometimes the core isn’t so tough and you don’t need to remove it. ~Elise
Hi there —– just wanted to say thanks for the parsnips recipe. I made it for Christmas supper & it was a hit. And a tribute to you —- yours is the only recipe website where I would make a brand-new recipe for the first time to serve guests on a special day — so kudos to Simple Recipes!
I served these alongside roasted chicken and loved it! I was surprised with how the horseradish wasn’t overwhelming at all; it really is just a perfect tangy compliment to the sweet parsnips. I’m thinking of using the same horseradish herb butter with quartered baby red potatoes.
Update: made the recipe this weekend and served alongside said pot roast and it was fantastic. The parsnips, even with the butter, tasted so nice and fresh next to the roast. We topped it off with a nice chianti and the meal was perfect.
This recipe looks delicious. I have never eaten parsnips. I will be trying this next week for sure. Does the horseradish make it spicy, because my family does not like spicy things?
No, the horseradish doesn’t make the dish spicy. Just gives it an interesting tang. ~Elise
I think I am going to make these alongside a pot roast, with a salad to complete the meal. It seems like the parsnips/horseradish would complement the mellow beef flavor. Would this dish go well with a cabernet sauvignon? My instincts tell me yes…
Funny I love Parsnips and have been following your website for the past 2-3 years but don’t remember seeing this one… looks delicious, I’ll definitely try it.
Regarding recipes lately I have been making this delicious Moroccan style parsnip-quince stew, I got the recipe from NPR:
I added green cerignloa olives to the recipe and subbed the currents for cranberries- highly recommended!
My current favorite is a Parsnip soup with Indian spices from the Greens cookbook. (made some last week, in fact)
Without blowing their copyright, it’s basically:
Vegetable stock made with added parsnip skins and cores
all of this is simmered together, then whirled in a blender for a thick soup. Incredibly satisfying and filling, and yummy.
Yars ago, we had to go off parsnips for a while after I went on a testing binge of them for a magazine article — but I was soon craving them again at supper. One of my favorite ways to make them is in a creamy (but creamless)soup, made by cooking parsnips, carrots, onion, and a touch of curry in butter, then simmering in stock until tender. Pureed, sweetened with a touch of maple syrup and lemon juice, and topped with a dollop of maple syrup-tinged sour cream, this and a few biscuits make a perfect winter supper.