Comments:
Around 30 minutes prep + about 45 minutes bake time.

Ingredients:

• 1 1/2 Pound(s) peeled, cut into 2.5 inch batons parsnips
• 4 Teaspoon(s) extra virgin olive oil
• 1 to taste salt and pepper
• 1/3 Cup(s) (or turkey/veggie broth/stock) chicken broth
• 3 Tablespoon(s) unsalted butter
• 4 Teaspoon(s) drained, bottled horseradish
• 1/2 Tablespoon(s) finely chopped flat-leaf parsley
• 1/2 Tablespoon(s) minced chives
• 1/4 Teaspoon(s) minced garlic

Directions:
1 Pre-heat oven to 400°F. 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.

Nutritional Info:
Unknown.