Preheat the oven to 400°. In a large roasting pan, toss the parsnips with the olive oil and season with salt and pepper. Add the Rich Turkey Stock, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated, about 1 hour.
Meanwhile, in a medium bowl, mix 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.
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