Roasted Parsnips and Turnips with Horseradish

 This dish. This Dish!

There is something about horseradish-flavored-anything, that really revs my engine; which is a little surprising to me since I don't really cook with it that often. Have you ever had a really severe hangover and you swear you'll never drink again? Well my affair with horseradish is like that except the opposite. Every time I cook a dish with it, I swear I'll never cook another dish without it again. And guess what? I never deliver. But guess what, again? I'm planning a whole dinner party where the horseradish is the guest of honor.

So yeah.

This Dish!

2 parsnips (about 3/4 of a pound)
2 turnips (about 3/4 of a pound)
1 tbsp olive oil
Salt and freshly ground pepper, to taste
1/3 c veggie broth
3 tbsp vegan butter, softened
4 tsp horseradish
1/2 tbsp chopped parsley
1/2 tbsp minced green onion
1 garlic clove, minced.

1. Preheat oven to 400.
2. Peel the parsnips and turnips and cut them up so they look like french fries. 
3. Toss the parsnips and turnips with the olive oil, salt and pepper. 
4. Add the broth, cover with aluminum foil and roast,  until the veggies are tender and the liquid has evaporated or been absorbed, 20-40 minutes.
5. Combine the softened butter with the horseradish, parsley, green onion, and garlic. Toss the roasted veggies and serve.