Roasted Parsnips with Horseradish-Herb Butter
November 2004
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Recipe Summary
Ingredients
Directions
Make Ahead
The horseradish-herb butter can be wrapped in plastic and frozen for up to 2 weeks; bring to room temperature before using. The roasted parsnips can be refrigerated for up to 2 days. Reheat the parsnips in a 325° oven and toss with the butter.