Roasted Parsnips with Horseradish Mayonnaise

  • Serves

    serves 4-6


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.


  • 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


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.

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