Mario Batali says parsnips make the perfect side dish for the colder months. To prove his point, Batali shared his own recipe of Parsnips with Horseradish and Chives.
"Like many of the tastiest foodstuffs, parsnips were once a staple among the poor in Italy and elsewhere in Europe," Batali writes. "When the potato came from the New World and disseminated throughout the continent, parsnips fell out of favor. For centuries, they were used almost exclusively as animal feed."
Batali hopes to change all that by educating the masses on just how great parsnips are. You can check out his recipe below!
Parsnips with Horseradish and Chives
Serves 8 to 10 as a side dish3 pounds parsnips, peeled and cut into 2 ½-inch-long batonettes
¼ cup plus 4 teaspoons extra virgin olive oil
Salt and freshly ground black pepper
1 cup Prosecco or Champagne
6 tablespoons unsalted butter, at room temperature
¼ cup plus 1 cup prepared white horseradish
¼ cup finely chopped fresh Italian parsley
¼ cup chopped fresh chives
2 tablespoons poppy seeds1. Preheat the oven to 400 F.
2. In a large roasting pan, toss the parsnips with the 4 teaspoons olive oil and salt and pepper to taste. Add the Prosecco and stir. Place the pan in the oven and roast, stirring once or twice, until the parsnips are tender and the Prosecco has been absorbed, 25 to 30 minutes.
3. Meanwhile, heat the butter and remaining 1/4 cup oil in a small saucepan over medium heat. When the butter has melted, remove from the heat and stir in 1/4 cup of the horseradish. Add the parsley, chives and poppy seeds, and season with salt and pepper.
4. Pour the horseradish-herb butter over the warm roasted parsnips, and toss to coat. Serve in a warmed shallow bowl with the remaining 1 cup horseradish on the side.
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