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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 207.3
  • Total Fat: 11.4 g
  • Cholesterol: 0.4 mg
  • Sodium: 186.1 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 5.6 g
  • Protein: 2.2 g

View full nutritional breakdown of Horseradish and Garlic Parsnips calories by ingredient
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Horseradish and Garlic Parsnips

Submitted by: MAY1787


Number of Servings: 4

Ingredients

    1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons
    4 teaspoons of extra virgin olive oil
    Salt and freshly ground pepper
    1/3 cup of stock - turkey stock, low-sodium chicken stock or vegetable broth (for vegetarian option)*
    3 Tbsp unsalted butter, softened
    4 teaspoons drained, bottled horseradish (how to make homemade horseradish)
    1/2 Tbsp finely chopped flat-leaf parsley
    1/2 Tbsp minced chives
    1/2 small garlic clove, minced.

Directions

1 Pre-heat oven to 400F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. (Use a roasting pan with sides no more than 2 inches high.) Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 20-45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy - especially if they are to be reheated later.

2 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 and serve.

3 The parsnips (with the oil, salt, pepper, and broth) can be pre-cooked in a covered container in the microwave for 5 minutes. Transfer to oven to finish cooking in a much shorter time. You may want to uncover them to help evaporate the liquid when in the oven.


Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MAY1787.






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