Best Parsnips With Horseradish And Chives Recipes

Mashed Potatoes and Parsnips with Cheddar image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

2 russet (baking) potatoes, peeled and cubed
1 to 2 large parsnips, peeled and cubed
Salt and white pepper
1 tablespoon unsalted butter
3/4 cups shredded extra, extra, extra-sharp white Cheddar
1/2 cup whole milk
Freshly grated nutmeg
2 tablespoons finely chopped fresh chives
Gravy, recipe follows
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups turkey stock
1 to 2 tablespoons Worcestershire sauce
Salt and pepper

Steps:

In a large pot, cover the potatoes and parsnips with cold water. Bring to a boil, salt the water and cook until fork-tender. Drain and return to the pot; mash with the butter, cheese and milk. Season with salt, pepper and nutmeg. Stir in the chives. Serve with the Gravy.
Place a small to medium pot over medium heat and add the butter. When melted, sprinkle in the flour and mix with a wooden spoon to make a roux¿it should look like wet sand. Stir for a couple minutes, then whisk in the stock, making sure to get into the corners of the pan, and bring to a simmer. Let cook for a few minutes, then add the Worcestershire and season with salt and pepper.

Mashed Parsnips and Potatoes image

Provided by Tyler Florence

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

4 pounds Yukon gold potatoes
2 pounds parsnips
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) butter
2 tablespoons chopped chives

Steps:

Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

Pureed Parsnips With Horseradish image

Provided by Gaia22

Categories Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 lbs parsnips, peeled and chunked
1/2 cup chicken broth or 1/2 cup vegetable broth
1/2 cup heavy cream or 1/2 cup milk
2 tablespoons butter
1 teaspoon horseradish
1 tablespoon breadcrumbs
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

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

Roasted Parsnips and Carrots image

Provided by Ina Garten

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

Preheat the oven to 425 degrees F.
If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.