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Horseradish Parsnip Puree Recipe

Name: Horseradish Parsnip Puree
Yield: 0.00 No unit
Cuisine: American
Ingredients: 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

YIELD
4 to 6 servings

THANKS TO
Savory Spice Test Kitchen

NUTRITION

Gluten-Free

Nut-Free

Salt-Free

Sweetener-Free

Vegetarian

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

YIELD
4 to 6 servings

INGREDIENTS

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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Other Recipe Suggestions

Capitol Hill Cauliflower Puree

Cracked Caraway Steak

Herbed Mashed Potatoes

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

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.

SERVING SUGGESTIONS

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

THANKS TO
Savory Spice Test Kitchen

NUTRITION

Gluten-Free

Nut-Free

Salt-Free

Sweetener-Free

Vegetarian