Roasted Parsnips

roastedparsnips1.jpg

Ingredients


  • Parsnips, 1 1/2, Lb Peeled And Cut Into 2 1/2 Inch Batons
  • Olive Oil, 4, Tsp Of Extra Virgin
  • Ground Pepper, 1, To Taste
  • Butter, 3, Tbsp Unsalted Softened
  • Parsley, 1/2, Tbsp Finely Chopped Flat Leaf
  • Chives, 1/2, Tbsp Minced
  • Clove, 1/2, Small Garlic Minced
  • Salt, 1, To Taste

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Non Vegetarian

Origin : Not Specified

Diet : A BloodType

Cooking Time

  • 50 Min

Preparation Time

  • 10 Min

(4.5/5)

Properties


High carb No pork No grains No fruits High sugar High fat Complex carbs No glutten High sodium High protein

Methods


  1. 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.

Ingredients


  • Parsnips, 1 1/2, Lb Peeled And Cut Into 2 1/2 Inch Batons
  • Olive Oil, 4, Tsp Of Extra Virgin
  • Ground Pepper, 1, To Taste
  • Butter, 3, Tbsp Unsalted Softened
  • Parsley, 1/2, Tbsp Finely Chopped Flat Leaf
  • Chives, 1/2, Tbsp Minced
  • Clove, 1/2, Small Garlic Minced
  • Salt, 1, To Taste

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