Parsnips With Horseradish And Chives Recipes

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CREAMY CHIVE AND HORSERADISH SAUCE



Creamy Chive and Horseradish Sauce image

This sour cream and chive sauce heats things up a bit with the addition of horseradish.

Provided by Food Network Kitchen

Time 15m

Yield 8-10

Number Of Ingredients 4

Kosher salt and freshly ground black pepper
1 bunch chives, roughly chopped (about 3/4 cup)
1 cup sour cream
1/3 cup prepared horseradish, drained

Steps:

  • Bring a small pot of salted water to a boil. Add the chives and cook until bright green and tender, about 3 minutes. Drain and rinse under cold water until cooled. Gently squeeze the water out of the chives. Put the chives, sour cream, horseradish, 1 1/4 teaspoons salt and 1/4 teaspoon pepper in a blender and blend until smooth.

HORSERADISH PARSNIPS RECIPE



Horseradish parsnips recipe image

Parsnips are essential for a Sunday roast. Shake things up with these horseradish parsnips to bring some spice to the table this weekend

Provided by GoodtoKnow

Categories     Dinner

Time 40m

Yield Serves: 6

Number Of Ingredients 5

1kg parsnips, peeled and quartered
1tbsp olive oil
3tbsp softened butter
2tsp horseradish
1tbsp parsley leaves, chopped

Steps:

  • Place the raw parsnips in a large shallow baking tray. Toss them in the oil and season then roast for 30mins in the oven 200°C/400°F/Fan 180°C/Gas Mark 6 until tender and golden.
  • Meanwhile, in a bowl, combine the butter, horseradish and parsley and toss the roasted parsnips in to melt and combine. Serve immediately.

Nutrition Facts : @context https

ROASTED PARSNIPS



Roasted Parsnips image

The horseradish in this recipe gives the naturally sweet parsnips a nice 'bite', but it's not hot. Roasted Parsnips are very good, but extra trimming is required of this tough root vegetable. They can be somewhat labor-intensive, for the simple outcome of the side dish they make. Another alternative is to trim them, cut them up and boil them, and mash them as you would potatoes, with cream, butter, and s&p, with an optional tsp. of horseradish thrown in. Either way, they are a "different" side dish, if you happen to like them!

Provided by Terrie Hoelscher @Blessed1

Categories     Vegetables

Number Of Ingredients 11

1 pound(s) parsnips, peeled, trimmed and prepared as in step one.
2 tablespoon(s) olive oil
- salt & fresh-ground black pepper
1/3 cup(s) low sodium, low calorie chicken stock (not bouillon)
HORSERADISH BUTTER
3 tablespoon(s) unsalted butter
3 teaspoon(s) grated horseradish (not the creamy mayo type)
1/2 teaspoon(s) dried parsley
1/2 teaspoon(s) dried chives
1 teaspoon(s) garlic, finely minced
- see my recipe for homemade horseradish

Steps:

  • Note, for starters: Parsnips can have a woody center, which will not tenderize nor soften during cooking. If you find a woody center in your parsnips, trim out the woodiness and discard before cooking. To do this, trim ends and peel the parsnips with a vegetable peeler, cut in half length-wise, cut each half again length-wise, making four long strips. Cut the woody center out of each of the four strips, then cut each strip into 2" rods. You will have a much tastier and more tender parsnip dish, this way. Repeat this for each parsnip.
  • Pre-heat oven to 400°F. In a roasting pan, toss the parsnips with the olive oil, salt and pepper. Add the chicken broth. Cover the baking dish with foil, and bake for 20 - 30 minutes, until most of stock is evaporated. Check them and stir occasionally during cooking, and don't let them get too mushy. (Alternate method: see step # 4, below).
  • For the Horseradish Butter, [SEE MY RECIPE FOR HOMEMADE HORSERADISH]: combine the butter with the horseradish, parsley, chives and garlic; season parsnips again with salt and pepper. Stir the Horseradish Butter into the roasted parsnips, let it melt, toss gently, and serve warm.
  • Alternate method referred to in step #2: Parsnips, oil, salt Pepper and chicken stock can be par-boiled for a few minutes in a small pot on the stove, or in the microwave for about 3 minutes, in order to cut down on the roasting time. Finish roasting them in the oven for the flavor, for 20 minutes, or so. Check for done-ness. If you have par-boiled/pre-cooked them, fold back a small corner of the foil when roasting, to help evaporate some of the liquid faster.

PARSNIPS WITH HORSERADISH AND CHIVES



PARSNIPS WITH HORSERADISH AND CHIVES image

Categories     Vegetable

Yield 8

Number Of Ingredients 9

3 pounds parsnips, peeled and cut into 2 1/2-inch-long batonettes
1/4 cup plus 4 teaspoons extra virgin olive oil
Salt and freshly ground black pepper
1 cup prosecco or champagne
6 tablespoons unsalted butter, at room temperature
1/4 cup plus 1 cup prepared white horseradish
1/4 cup finely chopped fresh Italian parsley
1/4 cup chopped fresh chives
2 tablespoons poppy seeds

Steps:

  • Preheat the oven to 400 F. In a large roasting pan, toss the parsnips with the 4 teaspoons olive oil and salt and pepper to taste. Add the prosecco, and stir. Place the pan in the oven and roast, stirring once or twice, until the parsnips are tender and the prosecco has been absorbed, 25 to 30 minutes. Meanwhile, heat the butter and remaining 1/4 cup oil in a small saucepan over medium heat. When the butter has melted, remove from the heat and stir in 1/4 cup of the horseradish. Add the parsley, chives and poppy seeds, and season with salt and pepper. Pour the horseradish-herb butter over the warm roasted parsnips, and toss to coat. Serve in a warmed shallow bowl with the remaining 1 cup horseradish on the side.

ROASTED PARSNIPS WITH HORSERADISH-HERB BUTTER



ROASTED PARSNIPS WITH HORSERADISH-HERB BUTTER image

Categories     Roast

Yield serves 12

Number Of Ingredients 9

4 1/2 lbs parsnips, peeled and cut into 2 by 1/2" batons
1/4 cup extra-virgin olive oil
salt and fresh ground pepper
i cup chicken broth
1 stick (4 oz) unsalted butter, softened
1/4 cup fresh grated horseradish or drained bottled horseradish
1 1/2 Tb finely chopped flat-leaf parsley
1 1/2 TB minced chives
1 small garlic clove, minced

Steps:

  • Preheat oven to 400. In a large roasting pan, toss the parsnips with the olive oil and season with salt and pepper. Add the broth, cover with almuninum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated, about 1 hour. Meanwhile, in a medium bowl, mix the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper.Toss the warm parsnips with the horseradish and serve. Make Ahead: The horseradish butter can be wrapped in plastic and frozen for up to 2 weeks. Bring to room temp before using. The roasted parsnips can be refrigerated for up to 2 days. Reheat parsnips in 325 oven and toss with butter.

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