Mashed Root Vegetables with Horseradish


  • 2 turnips
  • 3 parsnips
  • 2 tablespoons fresh horseradish or drained ;bottled
  • ¼ cup heavy cream
  • 2 russet (baking) potatoes
  • 4 tablespoons unsalted butter

In a large saucepan of boiling salted water cook the turnips and the parsnips for 10 minutes, add the potatoes, peeled and cut into 1/2-inch pieces, and boil the vegetables for 10 to 12 minutes, or until they are tender. While the vegetables are cooking, in a small saucepan heat the cream, the bu...

View full recipe at Epicurious


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