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6 servings
suggest servings
| 1 | pound | parsnips | peeled and roughly chopped |
| 3 | teaspoons | horseradish | |
| 1/2 | cup | heavy whipping cream | |
| 4 | tablespoons | butter | |
| 1 | x | salt and black pepper | to taste |
Boil the parsnips until soft.
Drain the water and pulverize with a hand-masher or for an extra smooth puree, run them through a ricer.
Add the remaining ingredients and mix well.
Adjust the cream, butter, and horseradish to suit your particular taste.
| % Daily Value* | |
| Total Fat 15.0g | 23% |
| Saturated Fat 9.0g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 77mg | 3% |
| Total Carbohydrate 14.0g | 5% |
| Dietary Fiber 3.0g | 11% |
| Sugars 4.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 10% | Vitamin C | 18% | |
| Calcium | 4% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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