We are mid-way through our winter season and our monthly CSA deliveries. I am always amazed at what I find in the fields this time of year. Despite the incredible cold in December, the warm dry days in January, the massive snow in February… I still found kale in the greenhouse and a mix of spinach, yukina savoy asian greens, and red veined sorrel that I was able to mix, wash, and bag. These items must contain the densest possible vegetable nutrients. In the ground I found parsnips and carrots. In the barn I’ve still got potatoes and this month we included three varieties of fingerlings. I also have some garlic and shallots.
Roasted Parsnips Recipe
1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons
4 teaspoons of extra virgin olive oil
Salt and freshly ground pepper
1/3 cup of stock – turkey stock, low-sodium chicken stock or vegetable broth (for vegetarian option)*
3 Tbsp unsalted butter, softened
4 teaspoons 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.
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.