Best Roasted Parsnips With Horseradish Herb Butter Recipes

Herbed Butter Parsnips image

Provided by Tyler Florence

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 pounds parsnips, peeled and sliced into circles
Kosher salt and freshly ground black pepper
1/2 pound unsalted butter, softened
1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives
Kosher salt and freshly ground black pepper

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.

Parsnips with Garlic-Herb Butter image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

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.

ROASTED PARSNIPS WITH HORSERADISH-HERB BUTTER image

Categories Roast

Yield serves 12

Number Of Ingredients 9

4 1/2 lbs parsnips, peeled and cut into 2 by 1/2" batons
1/4 cup extra-virgin olive oil
salt and fresh ground pepper
i cup chicken broth
1 stick (4 oz) unsalted butter, softened
1/4 cup fresh grated horseradish or drained bottled horseradish
1 1/2 Tb finely chopped flat-leaf parsley
1 1/2 TB minced chives
1 small garlic clove, minced

Steps:

Preheat oven to 400. In a large roasting pan, toss the parsnips with the olive oil and season with salt and pepper. Add the broth, cover with almuninum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated, about 1 hour. Meanwhile, in a medium bowl, mix the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper.Toss the warm parsnips with the horseradish and serve. Make Ahead: The horseradish butter can be wrapped in plastic and frozen for up to 2 weeks. Bring to room temp before using. The roasted parsnips can be refrigerated for up to 2 days. Reheat parsnips in 325 oven and toss with butter.