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.
- 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.
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.