Horsey Parsnip Puree Recipe - Allrecipes.com
Horsey Parsnip Puree Recipe
  • READY IN 50 mins

Horsey Parsnip Puree

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 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.

 
Most Helpful Critical Review
Sep 27, 2010

This turned out like paste.

 
Apr 05, 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.

 
Mar 19, 2010

I absolutely love this recipe!

 
Aug 05, 2010

Excellnt!!!!!

 
Jan 03, 2011

Way to spicy to eat in any filling quantity. The texture is strange, especially with the flavor. Just to strange for my taste.

 
Apr 19, 2010

Made with Apricot glazed Pork chops, YUM!!

 

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Nutrition

  • Calories
  • 118 kcal
  • 6%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 104 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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