Roasted Parsnips with Apricot Glaze

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Roasted Parsnips with Apricot Glaze
Serves 8
The parsnip is a root vegetable related to the carrot. Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times. They were introduced into North America by early settlers and records indicate its cultivation in Virginia by 1609 and soon afterwards, adopted as a staple in the diet of many American Indians. Parsnips, in those days, were also used as a sweetener until the development of the sugar beet industry in the 19th century. The juices of the parsnip were evaporated, and the brown residue was used as a type of “honey”. Among its secondary attributes, in Italy, pigs bred for the best-quality Parma ham are still fed on parsnips. Parsnips resemble carrots, but are paler and have a stronger “sweet & nutty” flavor and a fragrance resembling mild celery. Parsnips can be boiled, roasted or used in stews, soups and casseroles. This recipe highlights one of parsnips most popular cooking methods, roasting. Feel free to substitute carrots for any portion of the parsnips as you prepare this dish.
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  1. 6 Tbsp. Butter or Margarine, softened
  2. 1/4 cup Apricot Preserves
  3. 1 Tbsp. Prepared Horseradish
  4. 2 tsp. Rosemary, fresh, chopped
  5. 4 lbs. Parsnips, peeled & cut into 2" pieces
  6. 1 cup Green Onions, cut in 1/2" pieces
  7. 1/2 tsp. Salt (Kosher if possible)
  8. 1/4 tsp. Cracked Black Pepper
  1. Preheat oven to 425°F.
  2. Mix butter, apricot preserves, prepared horseradish & rosemary in small bowl until
  3. smooth.
  4. Toss parsnips, green onions, salt, pepper and 3 tablespoons of the apricot mixture in large bowl.
  5. Spread in single layer on foil-lined 15x10 inch baking pan coated with no stick cooking spray.
  6. Bake 40 minutes or until tender, stirring after 20 minutes.
  7. Remove from oven and toss with remaining apricot mixture.
  8. Serve.
Nino Salvaggio