PARSNIPS ROASTED WITH EVOO AND HERBS
ROASTING PARSNIPS AND SOME NUTRITION!
You can cut the roasting time in half by parboiling the parsnips for about 7 minutes before putting them in the oven.
Parsnips definitely aren’t at the top of the winter root vegetable list for most Greek cooks. That place would be taken by the likes of beetroot, celery root and carrots! But they are, indeed, a nutritionally dense addition to the dinner table, looking a bit like wan carrots but packed with good flavor and rich in vitamins and minerals. Among other things, they’re a good source of fiber, Vitamin C, iron, potassium and magnesium.
PREP TIME 15 minutes
COOK TIME 50 minutes
SERVES 4
Ingredients
- 1 1/2 pounds parsnips peeled and cut into 2 1/2 inch batons
- 4 tsp extra virgin Greek olive oil
- 1/3 cup chicken stock or vegetable broth
- 3 Tbsp extra virgin Greek olive oil
- 4 tsp drained bottled horseradish
- 1 Tbsp finely chopped flat-leaf parsley
- 1 Tbsp minced chives
- 1 garlic clove minced
Instructions
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Preheat the oven to 400°F/220°C.
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Season the parsnips: In a large roasting pan with sides no more than 2 inches high, toss the parsnips with olive oil, salt, and pepper. Add the broth, and cover with aluminum foil.
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Roast the parsnips, stirring once or twice during the process, until they are tender and the stock has evaporated or been absorbed, 40-45 minutes. Check often to avoid them getting mushy, especially if they are to be reheated later.
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Make the horseradish-herb dressing: Combine the olive oil with the horseradish, parsley, chives and garlic and season with salt and pepper.
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Remove the parsnips, transfer to a serving platter, drizzle with the dressing and serve.