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.

Original recipe makes 6 servings

Ingredients

3 parsnips, peeled and cubed
2 potatoes, peeled and cubed
2 tablespoons prepared horseradish
1/4 cup fat free evaporated milk
salt and ground black pepper to taste

  • PREP

    15 mins

  • COOK

    35 mins

  • READY IN

    50 mins

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.

Nutrition

Calories: 118 kcal
Carbohydrates: 26.8 g
Cholesterol: < 1 mg
Fat: 0.3 g
Fiber: 5.2 g
Protein: 3.1 g
Sodium: 104 mg

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