Horsey Parsnip Puree
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
48
Spice
61
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Prepared Horseradish1
SaltDirections:
1
Place the parsnips and potatoes into a large pot and cover with salted water
2
Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes
3
Drain and allow to steam dry for a minute or two
4
Place the vegetables into a food processor, and process until smooth
5
Add the milk and horseradish; season to taste with salt and pepper
6
Process until mixed