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.

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 (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

To view the rest of this recipe, please visit:
 http://www.simplyrecipes.com/recipes/roasted_parsnips/

2 comments:

  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!

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

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