Tender and Delicious Parsnips in Garlic Horseradish Cream
This quick to make parsnip recipe is perfect for your holiday table. Warm and creamy with just the right amount of horseradish to complement your prime rib or ham perfectly. And it is equally delicious with roasted turkey! Another feature to love is that the parsnips can be blanched until tender a day in advance, and then simmered in the horseradish cream just before your ready to serve. Try it with turnips or rutabagas too. Or maybe even all three!
- 2 pounds parsnips
- 3 tablespoons butter
- 1 tablespoon minced shallot
- 1 clove garlic, crushed
- 3 tablespoons prepared horseradish
- 2 cups heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup toasted panko
Cut parsnips into batonets or slice crosswise.
Blanch in salted water until tender.
Drain and set-aside.
Parsnips can be blanched the day before and heated just before you are ready to serve.Heat a medium sized saucepan on medium heat.
Add butter and saute' shallots until translucent.
Add garlic and saute' until fragrant.
Stir in horseradish.
Add heavy cream and bring to simmer.
Add parsnips and continue to simmer until parsnips are well heated.
Season to taste with salt and pepper and place in serving bowl.
Top with toasted panko to serve.