Parsnips With Horseradish And Chives Food

ROASTED PARSNIPS AND CARROTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
• Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
• Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.

HORSERADISH PARSNIPS RECIPE

Steps:

• Place the raw parsnips in a large shallow baking tray. Toss them in the oil and season then roast for 30mins in the oven 200°C/400°F/Fan 180°C/Gas Mark 6 until tender and golden.
• Meanwhile, in a bowl, combine the butter, horseradish and parsley and toss the roasted parsnips in to melt and combine. Serve immediately.

POTATO, PARSNIP & HORSERADISH BAKED ROSTI

Steps:

• Heat oven to 190C/fan 170C/gas 5. Cut the potatoes and parsnips into matchsticks or grate them coarsely and place in a large bowl. Stir in the onion, creamed horseradish, chives and yogurt and mix until well combined. Season to taste.
• Arrange the vegetable mixture in a 20cm shallow metal tin, cover with foil and bake for 1 hr. Remove the foil, dot the top with the butter and bake, uncovered, for a further 15 mins until the vegetables are tender and the top is crispy and golden. Serve hot.

PUREED PARSNIPS WITH HORSERADISH

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.