Roasted Parsnips with Horseradish Mayonnaise

Roasted Parsnips with Horseradish Mayonnaise

Roasted Parsnips with Horseradish Mayonnaise

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.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.

Roasted Parsnips with Horseradish Mayonnaise
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.
Yield: serves 4-6

Ingredients

  • 12 cup mayonnaise
  • 13 cup prepared white horseradish
  • 12 tsp. garlic powder
  • 1 12 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

Instructions

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