Roasted Parsnips

Ingredients

• 1.5 pounds parsnips peeled cut into 2 1/2 inch batons
• 4 teaspoons olive oil extra virgin 
• 4 servings salt and pepper freshly ground
• 0.3 cup vegetable broth low-sodium (for vegetarian option)
• 3 Tbsp butter unsalted softened
• 4 teaspoons bottled horseradish homemade drained (how to make horseradish)
• 0.5 Tbsp flat-leaf parsley finely chopped
• 0.5 Tbsp chives minced
• 0.5 small garlic clove minced

Equipment

• oven
• roasting pan
• aluminum foil
• microwave

Directions

1. Roast the parsnips: 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.
3. To save time, 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.
5. Make horseradish herb butter:
6. Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper.
7. Serve: Toss the warm roasted parsnips with the horseradish-herb butter to serve.