How to cook 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.
Roasted parsnip reciepes 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
• 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.
1 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. Check often
to avoid their getting mushy - especially if they are to be reheated
later.
2 Combine the softened butter 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.
3 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. You may want to uncover
them to help evaporate the liquid when in the oven.
Serves 4.
Your Roasted parsnip reciepes is ready now
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