Pureed Parsnips With Horseradish |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Use the freshest parnsips you can find and you won't be disappointed! I originally got this recipe from a magazine article about holiday family favorites. Ingredients:
1 1/2 lbs parsnips, peeled and chunked |
1/2 cup chicken broth or 1/2 cup vegetable broth |
1/2 cup heavy cream or 1/2 cup milk |
2 tablespoons butter |
1 teaspoon horseradish |
1 tablespoon breadcrumbs |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. Bring the parsnips to a boil over high heat in a large pot; then reduce the heat and cook for about 20 minutes or until soft.
2. Drain the water.
3. Add broth, cream, butter, and horseradish. Using a hand-blender, puree the mixture in the pot.
4. Transfer the pureed mash into an ovenproof serving dish or pan, such as a 7 x 7 square glass pan.
5. In a small bowl, mix the breadcrumbs, salt, and pepper together.
6. Sprinkle the breadcrumb mixture over the top of the puree.
7. Bake in 350- to 375-degree F oven until breadcrumbs are golden, about 20 minutes.
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