I often use parsnips in vegetable soup or a pot pie. They can be roasted alone or with carrots, turnips, shallots or onions and garlic.
Yield: Serves 4.
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 (for vegetarian option)*
3 Tbsp. unsalted butter, softened
4 teaspoons drained, bottled horseradish
1/2 Tbsp. finely chopped flat-leaf parsley
1/2 Tbsp. minced chives
1/2 small 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, 20-45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy – especially if they are to be reheated later.
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.
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.
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