Recipe by 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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parsnips, peeled and cubed
potatoes, peeled and cubed
fat free evaporated milk
salt and ground black pepper to taste
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.
This turned out like paste.
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.
I absolutely love this recipe!
Way to spicy to eat in any filling quantity. The texture is strange, especially with the flavor. Just to strange for my taste.
Made with Apricot glazed Pork chops, YUM!!
This is incredibly rich, I enjoyed it very much. So great with steak! My evaporated milk was the full fat kind but I followed the recipe otherwise....except, I borrowed my food processor to my dad, so I mashed the veggies the old fashioned way :) Thanks for sharing your recipe, FFF!
* Percent Daily Values are based on a 2,000 calorie diet.
Horsey Parsnip Puree
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 3
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