Amazing Parsnips

I love cooking in the fall primarily because of my fondness for root vegetables. I wonder if the parsnip may be the most underrated in the category! I once had mashed potatoes at a fundraiser that knocked my socks off to later learn that the secret ingredient was mashed parsnip. I often include parsnip when I do a medley of roasted root vegetables but I recently served this standalone parsnip dish and thought it was worth sharing.

INGREDIENTS

  • 2 lbs parsnips
  • 1 tbsp olive oil (I used canola)
  • 1 tbsp butter
  • salt and pepper
  • ¾ c chicken stock
  • 3 tbsp softened butter
  • 2 tsp grainy mustard
  • 1 tsp honey
  • 1 tsp horseradish (squeeze the liquid out of it)
  • 3 tbsp chopped parsley

Icing

SAUCE

toppings

dressing

INSTRUCTIONS

  1. Slice parsnips lengthwise. This can be in half, or in quarters or you can cut the skinny end off, cut it in half and slice the thick end in six or eight pieces. This is really a preference and a function of the shape of your parsnips. The main thing in to cut them lengthwise into nice long pieces as opposed to crosswise.
  2. Heat oil and 1 tbsp of butter in a frying pan, lay the parsnips flat in the pan, season with salt and pepper and fry on med-high heat without disturbing them until they are nicely browned.  Flip them and do the other side.
  3. Once browned, add the chicken stock and put them into a 350 F oven on the bottom rack and cook for 30 minutes. Depending on how thick the parsnip pieces are, this may be a bit long - check them at the 20 minute mark.
  4. Once tender. remove from oven, toss them in the remaining butter, honey, mustard and horseradish already combined, and return to oven for five minutes.
  5. Top with parsley and serve.

If your parsnips are cooked and you don't want to return them to the oven for the final five minutes - don't worry, just skip that step - top with parsley and serve!

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TIPS & HINTS

I do these in a large cast iron pan (so that I could put it right into the oven). A large enameled cast iron dutch oven would work but you may need to brown the parsnips in stages.