Parsnips, Roasted w/ Horseradish Herb Butter Serves 4

Preheat oven to 400. In a roasting pan, toss the parsnips w olive oil and season w s&p. Add stock, cover w foil and roast, stirring once or twice, until parsnips are tender and stock has evaporated, about 1 hour. Meanwhile, in bowl, mix remaining ingredients. Toss w warm parsnips and serve.

Parsnips 1 lb, peeled and cut into 2×1/2 inch batons
Olive Oil 1 T
Stock 0.25 c turkey
Butter 1 oz
Horseradish 1 T freshly grated
Parsley 2 tsp finely chopped flat-leaf
Chives 2 tsp minced
Garlic 1 tsp minced