Roasted Parsnips are very good, but extra trimming is required of this tough root vegetable. They can be somewhat labor-intensive, for the simple outcome of the side dish they make.
Another alternative is to trim them, cut them up and boil them, and mash them as you would potatoes, with cream, butter, and s&p, with an optional tsp. of horseradish thrown in.
Either way, they are a "different" side dish, if you happen to like them!
1 lbparsnips, peeled, trimmed and prepared as in step one.
2 Tbspolive oil
·salt & fresh-ground black pepper
1/3 clow sodium, low calorie chicken stock (not bouillon)
3 Tbspunsalted butter
3 tspgrated horseradish (not the creamy mayo type)
1/2 tspdried parsley
1/2 tspdried chives
1 tspgarlic, finely minced
·see my recipe for homemade horseradish
How to Make Roasted Parsnips
- 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.
- 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).
- 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.
- 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.