3 medium parsnips, peeled and cut into 2 by 1/2 inch pieces
3 large carrots, peeled and cut into 2 inch pieces
2 Tablespoons vegetable oil
Salt and freshly ground black pepper
1 cup gf Chicken Stock
1/4 stick unsalted butter, softened
1 teaspoon prepared gf horseradish sauce
1 Tablespoon Italian parsley, chopped
1 Tablespoon chives, chopped
1 small garlic clove, minced