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Horsey Parsnip Puree

Horsey Parsnip Puree

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Fight the Fat Foodie

Fight the Fat Foodie

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jeri L.
22

Jeri L.

3/26/2010

I really like the taste of this--the horseradish goes really well with the taste of the parsnips. The texture seems a little gluey. I think I might have used too much potato. Since parsnips and potatoes vary greatly in size, I would have liked a more specific measurement.

cayoo
21

cayoo

4/5/2010

i have been looking for a new way to cook parsnips cause i don't really care for them tho my hubby loves them. they were delicious next time i make them i'm going to cook carrots with the parsnips and then mash all together and follow this recipe.

Fight the Fat Foodie
20

Fight the Fat Foodie

3/19/2010

I absolutely love this recipe!

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