Potato and parsnip puree recipe

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Recipes
Ingredients
Vegetable
Root vegetables
Potato
Potato side dishes
Mashed potato

A rich and creamy potato and parsnip puree that gets a little bit of a punch from horseradish. Delicious with roast beef or ham.

14 people made this

IngredientsServes: 6

3 parsnips, peeled and cubed
2 potatoes, peeled and cubed
2 tablespoons prepared horseradish
4 tablespoons milk
salt and ground black pepper to taste

MethodPrep:15min ›Cook:20min ›Ready in:35min

Place the parsnips and potatoes into a large pot and cover with salted water. Bring to the 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.
Mash or transfer the potatoes and parsnip to a food processor; mix until smooth. Add the milk and horseradish; season to taste with salt and pepper.

Reviews & ratingsAverage global rating:(13)

Reviews in English (11)

Mad lovely soup base with the left overs too-22 Feb 2014

I didnt have any evaporated milk so just used semi skimmed, but eben so this was delicious and will definately make this again.-20 Dec 2012

So tasty! I made it with Dijon mustard rather than horseradish, as I'm not partial to the latter. However, it was so good! (I used a little less of the measurement stated with the substituted mustard.)-16 Apr 2012