Parsnip Puree
Great simple recipe, I added some leeks which I threw in with the parsnips when they had about 10 minutes left to boil. Really came out great.
Yield
6 servingsPrep
5 minCook
5 minReady
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
parsnips
peeled and roughly chopped |
|
| 3 | tablespoons |
horseradish
|
|
| ½ | cup |
heavy whipping cream
|
|
| 4 | tablespoons |
butter
|
|
|
salt
to taste |
*
|
||
|
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
parsnips
peeled and roughly chopped |
|
| 45 | ml |
horseradish
|
|
| 118 | ml |
heavy whipping cream
|
|
| 6E+1 | ml |
butter
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Boil the parsnips until soft.
Drain the water and pulverize with a hand-masher or for an extra smooth purée, run them through a ricer.
Add the remaining ingredients and mix well.
Adjust the cream, butter, and horseradish to suit your particular taste.
