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.