Roasted Parsnips with Horseradish Mayonnaise | Saveur
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.
Ingredients
- <sup>1</sup>⁄<sub>2</sub> cup mayonnaise
- <sup>1</sup>⁄<sub>3</sub> cup prepared white horseradish
- <sup>1</sup>⁄<sub>2</sub> tsp. garlic powder
- 1 <sup>1</sup>⁄<sub>2</sub> 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
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