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Horsey Parsnip Puree

Scott Koeneman

"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

50 m servings 118 cals
Original recipe yields 6 servings

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Directions

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  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.

Nutrition Facts


Per Serving: 118 calories; 0.3 g fat; 26.8 g carbohydrates; 3.1 g protein; < 1 mg cholesterol; 39 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

This turned out like paste.

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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 a...

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 parsni...

I absolutely love this recipe!

This turned out like paste.

Excellnt!!!!!

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 d...