Roasted Parsnips with Horseradish Mayonnaise

Name: Roasted Parsnips with Horseradish Mayonnaise
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 ⁄ 2 cup mayonnaise; 1 ⁄ 3 cup prepared white horseradish; 1 ⁄ 2 tsp. garlic powder; 1 1 ⁄ 2 tsp. finely chopped fresh rosemary; Kosher salt and freshly ground black pepper, to taste; 2 lb. parsnips (4–5 medium), peeled and quartered; 2 tbsp. olive oil

Serves
serves 4-6

CORY BALDWIN

Horseradish is a staple of many Passover seder tables. In this dish from cookbook author Leah Koenig, it gets mixed with mayonnaise and fresh rosemary in a piquant dip for roasted parsnips.

Ingredients

¹⁄₂ cup mayonnaise
¹⁄₃ cup prepared white horseradish
¹⁄₂ tsp. garlic powder
1 ¹⁄₂ tsp. finely chopped fresh rosemary
Kosher salt and freshly ground black pepper, to taste
2 lb. parsnips (4–5 medium), peeled and quartered
2 tbsp. olive oil

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Instructions

Step 1

eat oven to 400°. Combine the mayonnaise, horseradish, garlic powder, rosemary, salt, and pepper; cover and refrigerate.

Step 2

Toss the parsnips, oil, salt, and pepper; spread in an even layer on a baking sheet. Roast for 45 minutes, stirring halfway, until cooked through. Turn oven to broil and cook a further 5 minutes until golden and crispy. Transfer parsnips to a platter and serve with horseradish mayonnaise.

eat oven to 400°. Combine the mayonnaise, horseradish, garlic powder, rosemary, salt, and pepper; cover and refrigerate.
Toss the parsnips, oil, salt, and pepper; spread in an even layer on a baking sheet. Roast for 45 minutes, stirring halfway, until cooked through. Turn oven to broil and cook a further 5 minutes until golden and crispy. Transfer parsnips to a platter and serve with horseradish mayonnaise.