Roasted Parsnips With Horseradish Herb Butter Recipes

HORSERADISH PARSNIPS RECIPE

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.

ROASTED PARSNIPS

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.

HONEY-ROASTED PARSNIPS

Steps:

• Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
• Drain in a colander and let them steam-dry for a few mins.
• Heat oven to 190C/170C fan/ gas 5.
• Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
• Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
• Roast for 40 mins, turning halfway, until golden.

PARSNIPS WITH GARLIC-HERB BUTTER

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.

HERBED BUTTER PARSNIPS

Steps:

• Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
• Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
• To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

ROASTED SWEET POTATOES WITH HORSERADISH BUTTER

Steps:

• In a heavy-duty resealable plastic bag, combine butter, horseradish, parsley, dill, panko, lemon zest and juice, salt and pepper. Close the bag, pressing out most of the air. Mash everything together until well combined and smooth, then use a ruler or the back edge of a knife to scrape and work the butter to the bottom of the bag so it forms a log, rolling it as you go. Refrigerate for at least 2 hours to firm up, or up to 1 week.
• Heat oven to 350 degrees. Prick sweet potatoes several times with a fork and wrap tightly in aluminum foil. Transfer to a baking sheet and roast until potatoes are tender, 45 minutes to 1 1/2 hours, depending on the size of the potatoes. Once cool enough to handle, unwrap and slice into 1/2-inch-thick rounds (there is no need to peel unless you dislike the skins). Potatoes can be roasted up to 2 days ahead; wrap and chill, then slice them just before using.
• Arrange rounds on a large rimmed baking sheet and count how many you have. Slice enough thin slabs of butter from the log so that you have one per potato slice, and place butter on top of potato slices.
• Move the oven rack so that it's 4 inches away from the broiler. Bake potatoes at 350 degrees until they are heated through and the butter is softened, 5 to 15 minutes depending upon how cold the potatoes were. Adjust oven temperature to broil, and broil until the butter is golden brown at the edges, 2 to 4 minutes. Serve garnished with herbs and fresh horseradish if you like.

ROASTED PARSNIPS

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.

HORSERADISH-ROASTED CARROTS AND PARSNIPS

Steps:

• Preheat oven to 425 degrees.
• Mix all of the ingredients together and spread evenly on a rimmed baking sheet or roasting pan. Roast until tender, about 30 minutes.

PUREED PARSNIPS WITH HORSERADISH

Steps:

• Bring the parsnips to a boil over high heat in a large pot; then reduce the heat and cook for about 20 minutes or until soft.
• Drain the water.
• Add broth, cream, butter, and horseradish. Using a hand-blender, puree the mixture in the pot.
• Transfer the pureed mash into an ovenproof serving dish or pan, such as a 7" x 7" square glass pan.
• In a small bowl, mix the breadcrumbs, salt, and pepper together.
• Sprinkle the breadcrumb mixture over the top of the puree.
• Bake in 350- to 375-degree F oven until breadcrumbs are golden, about 20 minutes.