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Connies Pureed Parsnips with Horseradish

Makes: 6  to 8  servings Prep 15 mins Cook 45 mins

Ingredients

  • 1 1/2 pounds  parsnips, peeled and sliced
  • 1/2 cup  chicken broth
  • 1/2 cup  milk or heavy cream
  • 2 tablespoons  butter
  • 1 teaspoon  horseradish
  • 1 tablespoon  breadcrumbs
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper

Directions

1. Place parsnips in a large saucepan with enough water to cover. Bring to a boil over high heat, then reduce heat and cook until soft, about 25 minutes. Drain and add to a food processor. Add chicken broth, milk, butter, and horseradish, and blend until smooth, about 2 minutes.

2. Place in an ovenproof serving dish and sprinkle with bread crumbs, salt, and pepper. Bake until bread crumbs are golden, about 20 minutes. Makes 6 to 8 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)100,
  • Fat, total(g)4,
  • chol.(mg)10,
  • sat. fat(g)2,
  • carb.(g)15,
  • fiber(g)4,
  • pro.(g)2,
  • sodium(mg)262,
  • Percent Daily Values are based on a 2,000 calorie diet