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Potato and parsnip puree recipe

Potato and parsnip puree recipe

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  • 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

  1. 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.
  2. 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.

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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

Watch the video: How To Make Roasted Parsnips (May 2022).