Horseradish Parsnip Puree Recipe
4 to 6 servings
- 8 oz. parsnips (about 3 small), peeled and cut into ½-inch dice
- 4 to 6 tsp. Horseradish Powder
- 4 to 6 tsp. water
- 6 Tbsp. vegetable or chicken broth (or water)
- 6 Tbsp. heavy cream
- 2 Tbsp. butter, at room temperature
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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.
Serve as a spread for sandwiches or as a base for your favorite grilled protein. Pairs perfectly with our Cracked Caraway Steak.
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