Best Parsnips With Horseradish And Chives Recipes
ROASTED PARSNIPS
Roasted parsnips are the perfect side dish for a fall meal or holiday dinner. These parsnips are roasted in butter and stock and then tossed with parsley, chives, garlic, and a touch of horseradish.
Provided by Elise Bauer
Categories Side Dish Parsnip Root Vegetables
Time 45m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 243 kcal, Carbohydrate 30 g, Cholesterol 23 mg, Fiber 6 g, Protein 3 g, SaturatedFat 6 g, Sodium 46 mg, Sugar 9 g, Fat 14 g, ServingSize Serves 4, UnsaturatedFat 0 g
HORSERADISH-ROASTED CARROTS AND PARSNIPS
From a NJ magazine 11/2008, as a Thanksgiving recipe. The heat of the horseradish is tamed by roasting, and the vegetables take on a sweet and savory taste.
Provided by Oolala
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 80.2, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 85.1, Carbohydrate 6.9, Fiber 2, Sugar 3.8, Protein 0.7
SAVORY PARSNIP MASH
When shopping for parsnips, chose the smaller ones which are far more tender than the larger ones. The smaller parsnips tend not to have the woody inside core that you find with larger or older parsnips. This savory dish is a nice alternative to mashed potatoes and it is the perfect side for most meats.
Provided by Baby Kato
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small pan add butter, garlic and shallots, cook on low heat allowing to lightly caramelize, remove the pan from heat, season with thyme, salt, pepper and horseradish cream, set aside until needed.
- Place the parsnips in a saucepan and cover with chicken stock and water, add the freshly ground allspice and stir, bring to a boil over high heat.
- Reduce the heat to medium and simmer for 15 - 20 minutes, then drain. The parsnips should be tender, but not mushy.
- Now return the parsnips to the saucepan and add the 10% cream, mix well and cook for another 5 minutes on low heat, stirring periodically.
- Remove from heat and mash with a potato masher. If too thick add a little more of the 10% cream, please don't forget that you will be adding yorgurt next.
- Stir in the yogurt, the buttered garlic and shallot mixture and mix well, if necessary re-season with salt and pepper to taste and garnish with a pinch of allspice, serve immediately.
PUREED PARSNIPS WITH HORSERADISH
Use the freshest parnsips you can find and you won't be disappointed! I originally got this recipe from a magazine article about holiday family favorites.
Provided by Gaia22
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 200.9, Fat 11.8, SaturatedFat 7.1, Cholesterol 37.4, Sodium 328.7, Carbohydrate 22.9, Fiber 5.7, Sugar 5.8, Protein 2.6
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