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.
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.
- Preheat oven to 400.
- Peel the parsnips and turnips and cut them up so they look like french fries.
- Toss the parsnips and turnips with the olive oil, salt and pepper.
- 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.
- Combine the softened butter with the horseradish, parsley, green onion, and garlic. Toss the roasted veggies and serve.
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