Roasted Parsnips with Horseradish

[Kat]

Roasted Parsnips with Horseradish

4 parsnips, peeled and cut into 2 1/2 inch sticks

4 teaspoons of extra virgin olive oil

Salt and freshly ground pepper

1/2 can low-sodium chicken stock or vegetable broth

2 Tbsp softened margarine

4 teaspoons drained, bottled horseradish

1/2 Tbsp finely chopped flat-leaf parsley

1/2 Tbsp minced chives (or green onion)

1 garlic clove, minced

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, 30-45 minutes.

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. Check often to avoid their getting mushy - especially if they are to be reheated later.

Sauce: Combine the softened butter or margarine 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.