Horsey Parsnip Puree

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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 118 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.