Roasted Parsnips With Horseradish Herb Butter Recipes

ROASTED PARSNIPS

Roasted Parsnips image

Roasted parsnips are the perfect side dish for a fall meal or holiday dinner. These parsnips are roasted in butter and stock and then tossed with parsley, chives, garlic, and a touch of horseradish.

Provided by Elise Bauer

Categories Side Dish Parsnip Root Vegetables

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1 1/2 pounds parsnips, peeled and cut into 2 1/2 inch batons
4 teaspoons extra virgin olive oil
1/3 cup stock (low sodium turkey stock, chicken stock or vegetable broth)
3 tablespoons unsalted butter, softened
4 teaspoons drained, bottled horseradish (or homemade )
1/2 tablespoons finely chopped flat-leaf parsley
1/2 tablespoons minced chives
1/2 small garlic clove, minced

Steps:

Pre-heat oven to 400°F
Roast the parsnips: 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.
Make horseradish-herb butter: Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper.
Serve: Toss the warm roasted parsnips with the horseradish-herb butter to serve.

Nutrition Facts : Calories 243 kcal, Carbohydrate 30 g, Cholesterol 23 mg, Fiber 6 g, Protein 3 g, SaturatedFat 6 g, Sodium 46 mg, Sugar 9 g, Fat 14 g, ServingSize Serves 4, UnsaturatedFat 0 g

PARSNIPS WITH GARLIC-HERB BUTTER

Parsnips with Garlic-Herb Butter image

Tossing roasted parsnips with a full-flavored compound butter is a great way to ramp up their flavor for a quick weeknight side dish.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Peel 1 1/2 pounds parsnips; halve lengthwise and cut into 1-inch pieces. Toss with 2 tablespoons olive oil on a baking sheet; season with salt and pepper. Roast at 400˚ F, tossing once, until tender, about 30 minutes. Transfer to a bowl and toss with 2 tablespoons softened butter, 1 teaspoon minced parsley, 1/2 teaspoon each minced rosemary and lemon zest and 1 clove grated garlic.

ROASTED PARSNIPS AND CARROTS

Roasted Parsnips and Carrots image

Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.

Provided by Ina Garten

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

Preheat the oven to 425 degrees F.
If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

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