Sunday, October 28, 2012

Roasted Parsnips

Roasted ParsnipsThose "white carrots" in your box this week are parsnips. Probably a very new root vegetable for you all to try. It was new to me too! Like I've said before with root vegetables, when in doubt, roast.

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

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  1. Really good! Made them tonight (still had parsnips from last week) and although I forgot to add the horseradish, they were nice and tender. My three year old ate some, too!

    1. good to hear! how many three year olds do you know that will eat parsnips?!