Roast Parsnips with Horseradish

Roast Parsnips with Horseradish Recipe

A Yummy and Mouth-Watering Side Dish
Yield: 4    Preparation Time:     Cooking Time:
The flavors of the horseradish and parsnip complement each other perfectly and even if you are not partial to horseradish, once this dish is completed you will not be able to distinguish the flavor of the horseradish from the flavors of the parsnips and the butter.


1½ pounds of parsnips, peeled and cut into 2½ inch batons
1/3 cup of chicken stock
4 teaspoons drained, bottled horseradish
4 teaspoons of extra virgin olive oil
3 tablespoons unsalted butter, softened
½ clove garlic, minced
½ tablespoon flat-leaf parsley, finely chopped
½ tablespoon chives, minced
Salt and freshly ground pepper

Recipe Instructions

Preheat oven to 400F.

Cook the parsnips.
Toss the parsnips with the olive oil, salt and pepper in a large roasting pan. Add the chicken stock and cover the roasting pan with tin foil. Place in the oven and roast for 20 – 45 minutes until the parsnips are tender and the stock has been absorbed. Stir once or twice during cooking and check that the parsnips are not getting too soft.

Make the horseradish butter.
Mix together the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper.

Toss the horseradish butter over the warm roasted parsnip and serve immediately.


Side Dish