Horsey Parsnip Puree recipe

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Ingredients

3 parsnips, peeled and cubed
2 potatoes, peeled and cubed
2 tablespoons prepared horseradish
¼ cup fat free evaporated milk
salt and ground black pepper to taste

Nutrition Info

117.9 calories
carbohydrate: 26.8 g
cholesterol: 0.4 mg
fat: 0.3 g
fiber: 5.2 g
protein: 3.1 g
saturatedFat: 0.1 g
servingSize: -
sodium: 39.2 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the parsnips and potatoes into a large pot and cover with salted water. Bring to a 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. Place the vegetables into a food processor, and process until smooth. Add the milk and horseradish, season to taste with salt and pepper. Process until mixed.

Recipe Yield

6 servings

Recipe Note

The puree was smooth and tasted very rich, even though it wasn't. The horseradish gives a little kick that comes in right behind the sweetness of the parsnips.

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