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Elise Bauer

Elise Bauer
  • 45 minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

parsnips, peeled and cut into 2 1/2 inch batons

4 tsp

extra virgin olive oil

Salt and freshly ground pepper

1/3 cup

stock - turkey stock, low-sodium chicken stock or vegetable broth (for vegetarian option)*

3 tbsp

unsalted butter, softened

4 tsp

drained, bottled horseradish (how to make homemade horseradish)

1/2 tbsp

finely chopped flat-leaf parsley

1/2 tbsp

minced chives

1/2

small garlic clove, minced.