Roasted Parsnips

1
Terrie Hoelscher

By
@Blessed1

The horseradish in this recipe gives the naturally sweet parsnips a nice 'bite', but it's not hot.
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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
20 Min
Cook:
30 Min

Ingredients

  • 1 lb
    parsnips, peeled, trimmed and prepared as in step one.
  • 2 Tbsp
    olive oil
  • ·
    salt & fresh-ground black pepper
  • 1/3 c
    low sodium, low calorie chicken stock (not bouillon)
  • HORSERADISH BUTTER

  • 3 Tbsp
    unsalted butter
  • 3 tsp
    grated horseradish (not the creamy mayo type)
  • 1/2 tsp
    dried parsley
  • 1/2 tsp
    dried chives
  • 1 tsp
    garlic, finely minced
  • ·
    see my recipe for homemade horseradish

How to Make Roasted Parsnips

Step-by-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.
  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).
  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.
  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.

Printable Recipe Card

About Roasted Parsnips

Course/Dish: Vegetables



Show 6 Comments & Reviews

18 Homemade Pasta Sauces That Aren’t Marinara

18 Homemade Pasta Sauces That Aren’t Marinara


Step aside marinara, there are new pasta sauces in town. Easy and oh-so-good, these from-scratch pasta sauces will be your new go-to’s. No more jarred sauces for you! Homemade pasta sauce might require a little extra effort, but the family will taste the love in every bite.

20 Spring Salad Recipes

20 Spring Salad Recipes


Fresh, bright, and bursting with flavor, these springtime salads are healthy and delicious. Using seasonal ingredients, these spring salads are full of asparagus, radishes, peas, avocados, berries, lemon, and mint – making for one tasty side dish or main meal. Who knew we would love salads so much? Get ready to Pinch these spring salads!

8 Fun & Flavorful Margarita Recipes

8 Fun & Flavorful Margarita Recipes


Guacamole and chips just taste a little better with a margarita. Sitting on the back patio on a warm day is a tad more relaxing sipping on a frozen margarita. They are traditionally made with tequila, triple sec, and lime juice. One reason we love margaritas, though, is you can adjust ingredients to suit your […]