Spicy Roasted Parsnips
Flavored with horseradish, these sweet roasted parsnips have a bit of a bit!
Ingredients
- 1 1/2 pounds of parsnips peeled and cut into 2 1/2 inch strips
- 4 tsp olive oil
- Salt and pepper
- 1/3 cup GF chicken or vegetable stock
- 3 Tbsp butter or margarine softened
- 4 tsp horseradish
- 1/2 Tbsp flat-leaf parsley finely chopped
- 1/2 Tbsp fresh chives minced
- 1/2 garlic clove minced
Instructions
- 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 at 400°F, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, about 20-45 minutes.
- Combine the softened butter with the horseradish, parsley, chives, garlic and season with salt and pepper. Then toss the warm roasted parsnips with the horseradish-herb butter and serve.
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