HORSEY PARSNIP PUREE
The puree was smooth and tasted very rich, even though it wasn't. The horseradish gives a little kick that comes in right behind the sweetness of the parsnips.
Provided by Scott Koeneman
Categories Side Dish Vegetables
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Place the parsnips and potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Place the vegetables into a food processor, and process until smooth. Add the milk and horseradish; season to taste with salt and pepper. Process until mixed.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 26.8 g, Cholesterol 0.4 mg, Fat 0.3 g, Fiber 5.2 g, Protein 3.1 g, SaturatedFat 0.1 g, Sodium 39.2 mg, Sugar 5.5 g
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