roasted parsnips

How To Make roasted parsnips

• Step 1
  Note, for starters: Parsnips can have a woody center, which will not tenderize nor soften during cooking. If you find a woody center in your parsnips, trim out the woodiness and discard before cooking. To do this, trim ends and peel the parsnips with a vegetable peeler, cut in half length-wise, cut each half again length-wise, making four long strips. Cut the woody center out of each of the four strips, then cut each strip into 2" rods. You will have a much tastier and more tender parsnip dish, this way. Repeat this for each parsnip.
• Step 2
  Pre-heat oven to 400°F. In a roasting pan, toss the parsnips with the olive oil, salt and pepper. Add the chicken broth. Cover the baking dish with foil, and bake for 20 - 30 minutes, until most of stock is evaporated. Check them and stir occasionally during cooking, and don't let them get too mushy. (Alternate method: see step # 4, below).
• Step 3
  For the Horseradish Butter, [SEE MY RECIPE FOR HOMEMADE HORSERADISH]: combine the butter with the horseradish, parsley, chives and garlic; season parsnips again with salt and pepper. Stir the Horseradish Butter into the roasted parsnips, let it melt, toss gently, and serve warm.
• Step 4
  Alternate method referred to in step #2: Parsnips, oil, salt Pepper and chicken stock can be par-boiled for a few minutes in a small pot on the stove, or in the microwave for about 3 minutes, in order to cut down on the roasting time. Finish roasting them in the oven for the flavor, for 20 minutes, or so. Check for done-ness. If you have par-boiled/pre-cooked them, fold back a small corner of the foil when roasting, to help evaporate some of the liquid faster.
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