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Test Kitchen Approved

Horseradish Parsnip Puree

Recipe By Savory Spice Test Kitchen

Recipe By Savory Spice Test Kitchen

Sweet parsnips and sharp horseradish make the perfect pairing for this creamy side or spread.

Serving Suggestions

Serve as a spread for sandwiches or as a base for your favorite grilled protein. Pairs perfectly with our Cracked Caraway Steak.

Ingredients

8 oz. parsnips (about 3 small), peeled and cut into ½-inch dice


4 to 6 tsp. water

6 Tbsp. vegetable or chicken broth (or water)

6 Tbsp. heavy cream

2 Tbsp. butter, at room temperature

Savory Spice ingredients in this recipe

  • Horseradish Powder

    Horseradish is native to regions along the Caspian Sea from Russia to Finland and is now grown in northern parts of both Europe and the United Stat...

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Directions

Place diced parsnip in a small saucepan, cover with water, and bring to a boil over high heat. Once boiling, cook for 15 min. or until fork tender. Drain and set aside. While parsnips cook, convert the horseradish powder into a paste by thoroughly mixing it with the water. Place cooked parsnips, horseradish paste, and remaining ingredients in a blender or food processor and blend until silky smooth. It’s ready to serve right away but the horseradish flavor will get stronger as it sits.