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“It’s all about working with what you have, then workin’ it!”

In The Kitchen

Party With Parsnips!

Have you yet discovered the tasty joy that is parsnips? What a killer vegetable! So flavorful, and surprisingly easy to whip up with a delicious meal. Or even as a meal. If you have any potlucks on the horizon or are looking to spice up the weekly deal, this recipe is both a classy gourmet side and hearty base for endless entrees.

Ingredients

 1 1/2 lbs parsnips, peeled and cut into 2 1/2 inch batons
4 tsp extra virgin olive oil
Salt and pepper
1/3 cup (your choice of) stock
3 Tbsp butter softened
4 tsp drained, bottled horseradish (trust me, it subtly, unforgettably, makes the dish!)
1/2 Tbsp finely chopped flat-leaf parsley
1/2 Tbsp minced chives
1/2 small garlic clove minced

Pre-heat oven to 400°F. In a large roasting pan, toss parsnips with olive oil, salt and pepper. Add broth, cover with aluminum foil and roast, stirring once or twice, til parsnips are tender and stock has absorbed, 20-45 minutes (depends on how tender parsnips are to begin with). Check to avoid their getting mushy. Quick Tip: Before you put them in a roasting pan, pre cook your mix 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.

Combine 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.

Make it An Entrée

 Get a package of smoked trout, and toss pieces in a mixture of sour cream, olive oil, and apple cider vinegar, 1:2:1. Top with green onions, and serve alongside parsnips. Or for a pasta night, boil up some fettuccine, salt to taste, and toss with parsnips (cubed instead of batons) and fresh Parmesan cheese.

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