Roasted Parsnips

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.

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