Parsnips With Horseradish And Chives Recipes

Steps:

• Note, for starters: Parsnips can have a woody center, which will not tenderize nor soften during cooking. If you find a woody center in your parsnips, trim out the woodiness and discard before cooking. To do this, trim ends and peel the parsnips with a vegetable peeler, cut in half length-wise, cut each half again length-wise, making four long strips. Cut the woody center out of each of the four strips, then cut each strip into 2" rods. You will have a much tastier and more tender parsnip dish, this way. Repeat this for each parsnip.
• Pre-heat oven to 400°F. In a roasting pan, toss the parsnips with the olive oil, salt and pepper. Add the chicken broth. Cover the baking dish with foil, and bake for 20 - 30 minutes, until most of stock is evaporated. Check them and stir occasionally during cooking, and don't let them get too mushy. (Alternate method: see step # 4, below).
• For the Horseradish Butter, [SEE MY RECIPE FOR HOMEMADE HORSERADISH]: combine the butter with the horseradish, parsley, chives and garlic; season parsnips again with salt and pepper. Stir the Horseradish Butter into the roasted parsnips, let it melt, toss gently, and serve warm.
• Alternate method referred to in step #2: Parsnips, oil, salt Pepper and chicken stock can be par-boiled for a few minutes in a small pot on the stove, or in the microwave for about 3 minutes, in order to cut down on the roasting time. Finish roasting them in the oven for the flavor, for 20 minutes, or so. Check for done-ness. If you have par-boiled/pre-cooked them, fold back a small corner of the foil when roasting, to help evaporate some of the liquid faster.

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.

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.

Steps:

• Put the milk, cream, garlic, a sprig of thyme, the nutmeg and horseradish into a pan and bring to a simmer. Remove from the heat, then leave to infuse for at least 10 mins.
• Peel the potatoes and cut into slices the thickness of a £1 coin. Peel the parsnips, cut into quarters lengthways and discard the cores, then slice thinly lengthways. Heat oven to 180C/160C fan/gas 4.
• Use 1 tbsp butter to grease a large baking dish, then layer up the potatoes and parsnips, adding a few thyme leaves and some seasoning with each layer. Remove the thyme sprig and garlic from the cream, then pour it all over the dish. Scatter over more thyme leaves, the breadcrumbs and the rest of the butter in little knobs. Cover with foil and bake for 1 hr, then uncover and finish for 25-30 mins more until the potatoes are soft, and the top is golden and bubbling.