Spinner
HeaderImage_parsnips
A MARIO BATALI RECIPE

Parsnips

with Horseradish and Chives

Molto Batali (ecco 2011)

 
Post_Image_parsnips

Ingredients

Serves 8 to 10 as a side dish

Butter
extra virgin olive oil
Parsley

3 pounds parsnips, peeled and cut into 2 1/2-inch-long batonettes

1/4 cup plus 4 teaspoons extra virgin olive oil

Salt and freshly ground black pepper

1 cup Prosecco or champagne

6 tablespoons unsalted butter, at room temperature

1/4 cup plus 1 cup prepared white horseradish

1/4 cup finely chopped fresh Italian parsley

1/4 cup chopped fresh chives

2 tablespoons poppy seeds

Directions

Preheat the oven to 400F.

 

In a large roasting pan, toss the parsnips with the 4 teaspoons olive oil and salt and pepper to taste. Add the Prosecco, and stir. Place the pan in the oven and roast, stirring once or twice, until the parsnips are tender and the Prosecco has been absorbed, 25 to 30 minutes.

 

Meanwhile, heat the butter and remaining 1/4 cup oil in a small saucepan over medium heat. When the butter has melted, remove from the heat and stir in 1/4 cup of the horseradish. Add the parsley, chives, and poppy seeds, and season with salt and pepper

 

Pour the horseradish-herb butter over the warm roasted parsnips, and toss to coat. Serve in a warmed shallow bowl with the remaining 1 cup horseradish on the side.

 

Read more about parsnips...

 

CONNECT WITH
MARIO
Related
recipes
HeaderImage_Spaghetti_Breadcrumbs
recipes
recipes
HeaderImage_cinnamon-buns-1

"Food is much better off the hand than the fork."

@MARIOBATALI ON