Roasted Parsnips

INGREDIENTS

1 1/2 lbs of parsnips, peeled and cut into 2 1/2 inch sticks
4 tsp of extra virgin olive oil
Sea salt and freshly ground pepper
1/3 cup of vegetable broth
3 Tbsp unsalted butter, softened
4 tsp drained, bottled horseradish
1/2 Tbsp finely chopped parsley
1/2 small garlic clove, minced

DIRECTIONS

Preheat oven to 400 degrees Fahrenheit. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. Add the broth, cover, and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, about 20 to 45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid the parsnips getting mushy.

Combine the softened butter with the horseradish, parsley, and garlic, and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

Serves 4.