Reviewed: Jan. 1, 2011

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

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6 users found this review helpful

Reviewer:

kelly

Reviewed: Sep. 25, 2010

This turned out like paste.

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15 users found this review helpful

Reviewer:

Jennifer A.

Reviewed: Aug. 4, 2010

Excellnt!!!!!

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7 users found this review helpful

Reviewer:

rv8erdonna

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Granbury, Texas, USA

Reviewed: Apr. 19, 2010

Made with Apricot glazed Pork chops, YUM!!

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6 users found this review helpful

Reviewer:

KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

Reviewed: Apr. 1, 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.

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21 users found this review helpful

Reviewer:

cayoo

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Waterdown, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Mar. 25, 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.

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21 users found this review helpful