Serves 8 to 10 as a side dish
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
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.