With a horseradish herb butter, they’re a perfect side for a fall meal or holiday dinner.
In the class, we covered many dishes, but my favorite was the Roasted Parsnips with Horseradish-Herb Butter.
I love these parsnips!
Elise Bauer
Note to those who run from horseradishtry it anyway.
The flavors of the ingredients are a perfect complement to each other.
What Is a Parsnip?
Elise Bauer
Parsnips look like funny white carrots, which makes sense–they’re members of the carrot family.
They have a sweet, mild, earthy flavor that’s all their own.
you’ve got the option to actually eat them raw, but cooking improves their taste and texture.
Elise Bauer
How To Pick the Best Parsnips
Look for parsnips that are small, rather than beefy.
Large parsnips can be fibrous, while smaller ones are more tender and have a better flavor.
The larger the parsnip, the larger its woody corea part that’s best removed, rather than cooked.
Avoid parsnips that are shriveled, spotted, or floppy.
Parsnips are best in the cold weather months, fall to winter.
How To Prep Parsnips for Cooking
Peel parsnips as you would carrots.
Cut off the narrow end of the parsnip first.
Then quarter the wide end lengthwise so you might cut out and remove the fibrous core, if needed.
Sometimes the core isnt very hard or developed, and you dont need to remove it.
Parsnips will discolor if cut and stored over an hour or two.
To minimize browning of cut parsnips, refrigerate in water with a squeeze of lemon juice.
Love Parsnips?
Transfer to the oven to finish cooking in a much shorter time.
You may want to uncover them to help evaporate the liquid when in the oven.
Adapted by Evie from a recipe by Grace Parisi in the November 2004 issue ofFood and Winemagazine.
Add the broth, cover with aluminum foil.
Check often to avoid their getting mushy, especially if they are to be reheated later.
Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper.
Toss the warm roasted parsnips with the horseradish-herb butter to serve.
