Roasted Parsnips
Roasted Parsnips takes about 45 minutes from beginning to end. This gluten free, lacto ovo vegetarian, and primal recipe serves 4 and costs 85 cents per serving. One portion of this dish contains roughly 2g of protein, 13g of fat, and a total of 244 calories. 1504 people found this recipe to be yummy and satisfying. It is brought to you by Simply Recipes. Several people really liked this side dish. A mixture of chives, vegetable broth, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is solid. Roasted Parsnips, Caramelized Roasted Parsnips, and Maple Roasted Parsnips are very similar to this recipe.
Servings: 4
Ingredients:
1/2 Tbsp minced chives
4 teaspoons of extra virgin olive oil
1/2 Tbsp finely chopped flat-leaf parsley
1/2 small garlic clove, minced.
4 teaspoons drained, bottled horseradish (how to make homemade horseradish)
1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons
Salt and freshly ground pepper
3 Tbsp unsalted butter, softened
1/3 cup of stock - turkey stock, low-sodium chicken stock or vegetable broth (for vegetarian option)*
Equipment:
roasting pan
oven
aluminum foil
microwave
Cooking instruction summary:
1 Pre-heat oven to 400°F. 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, 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.2 Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.3 The parsnips (with the oil, salt, pepper, and broth) can be pre-cooked in a covered container in the microwave for 5 minutes. Transfer to oven to finish cooking in a much shorter time. You may want to uncover them to help evaporate the liquid when in the oven.
Step by step:
1. 1 Pre-heat oven to 400°F. 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.)
2. Add the broth, cover with aluminum foil and 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.2
3. Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.3 The parsnips (with the oil, salt, pepper, and broth) can be pre-cooked in a covered container in the microwave for 5 minutes.
4. Transfer to oven to finish cooking in a much shorter time. You may want to uncover them to help evaporate the liquid when in the oven.
Nutrition Information:
covered percent of daily need
