Roasted Parsnips With Garlic Herb Butter Sauce Recipes

GARLIC BUTTER ROASTED PARSNIPS

Steps:

• Preheat oven to 450˚F.
• Prepare the Parsnips: Wash and peel (optional) the parsnips. Cut parsnips down the center, longwise. Then cut each half into 3 to 4 batons. From there, cut away any tough, woody core.
• Spread out the parsnips on a large rimmed baking sheet. Set aside.
• Melt butter in a skillet set over medium heat.
• Stir in the garlic and cook for 20 seconds, or until fragrant. DO NOT burn the garlic.
• Remove from heat and stir in the rosemary.
• Pour the garlic butter over the parsnips.
• Season with salt and pepper.
• Toss to coat.
• Spread parsnips out in a single layer.
• Roast for 10 minutes.
• Stir the parsnips and continue to roast for 8 to 10 more minutes, or until tender.
• Remove from oven.
• Taste for salt and pepper, and adjust accordingly.
• Garnish with parsley and pepper flakes. Serve.

GARLIC BUTTER ROASTED PARSNIPS

Steps:

• Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet.
• Peel the parsnips and slice them into ½ inch rounds. Cut the largest pieces in half.
• Place the parsnips on the baking sheet. Drizzle the parsnips with olive oil. Toss to coat, then spread them out on the baking sheet. Generously sprinkle the parsnips with salt and pepper.
• Bake for 25-30 minutes, until fork-tender.
• Meanwhile, mince the garlic and chop the parsley. Mix them into the melted butter.
• Once the parsnips are soft, pour the garlic butter over the top. Toss the parsnips and bake another 3-5 minutes. Serve immediately.

HERBED BUTTER PARSNIPS

Steps:

• Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
• Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
• To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

ROASTED PARSNIPS

Steps:

• Pre-heat oven to 400°F
• Roast the parsnips: Roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 20-45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy, especially if they are to be reheated later.
• Make horseradish-herb butter: Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper.
• Serve: Toss the warm roasted parsnips with the horseradish-herb butter to serve.

CREAMY GARLIC AND HERB BUTTER SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small baking dish and toss with oil to coat.
• Bake in the preheated oven until cloves are light golden brown, about 15 minutes.
• Combine garlic and hot stock in a blender. Season with salt and pepper. Blend until smooth. Add cream, butter, parsley, oregano, and thyme; process until completely blended.
• Transfer sauce to a container and allow to cool, about 10 minutes. Refrigerate until ready to use. Reheat the sauce over low heat when ready to serve.

PARSNIPS WITH GARLIC-HERB BUTTER

Steps:

• Peel 1 1/2 pounds parsnips; halve lengthwise and cut into 1-inch pieces. Toss with 2 tablespoons olive oil on a baking sheet; season with salt and pepper. Roast at 400˚ F, tossing once, until tender, about 30 minutes. Transfer to a bowl and toss with 2 tablespoons softened butter, 1 teaspoon minced parsley, 1/2 teaspoon each minced rosemary and lemon zest and 1 clove grated garlic.

GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE

Steps:

• Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.

PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY

Steps:

• Preheat oven to 500°F (260°C).
• Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
• Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
• Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
• Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
• Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
• Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
• Remove from heat and strain the sauce into a gravy dish.
• Carve the prime rib into ¾-inch (20 mm) slices.
• Serve with the mashed potatoes, green beans, and sauce!
• Enjoy!

ROASTED GARLIC HERB SAUCE

Steps:

• Heat a medium, dry, heavy skillet (preferably cast iron) over medium. Roast garlic, stirring occasionally, until skins have darkened on all sides and cloves inside are soft, 12-15 minutes. Let cool.
• Peel away skins and discard; transfer cloves to a blender. Add parsley, mint, oil, lemon zest and juice, red pepper, and salt. Blend until a pesto-like sauce forms.
• Do Ahead
• Sauce can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.