Sunday, July 8, 2007

Roasted Parsnips with Horseradish

Here is a delicious recipe for parsnips, a new veggie I recently discovered that is absolutely wonderful. I am altering the original to make it easier and a bit more diet friendly.

Roasted Parsnips with Horseradish

4 parsnips, peeled and cut into 2 1/2 inch sticks
4 teaspoons of extra virgin olive oil
Salt and freshly ground pepper
1/2 can low-sodium chicken stock or vegetable broth
2 Tbsp softened margarine
4 teaspoons drained, bottled horseradish
1/2 Tbsp finely chopped flat-leaf parsley
1/2 Tbsp minced chives (or green onion)
1 garlic clove, minced

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, 30-45 minutes.

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. Check often to avoid their getting mushy - especially if they are to be reheated later.

Sauce: Combine the softened butter or margarine with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

Serves 4