Horsey Parsnip Puree
By: Scott Koeneman
Published: Wednesday, March 17, 2010 - 7:49am

Ingredients




3 parsnips, chopped into even pieces
2 mediums potatoes, cut into similarly sized pieces
2 ounces evaporated fat-free milk
2 tablespoons prepared horseradish
salt and pepper to taste

Preparation

1 Add potatoes and parsnips to a medium pot and just cover with water. Season lightly with salt and heat, bringing to a boil. Simmer until potatoes are tender. Drain and add potatoes, parsnips and evaporated milk to a food processor or blender. Process until they reach the consistency of mashed potatoes. Add horseradish, salt and pepper, and puree.

About


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. And one serving is only 128 calories with 0 fat and 6 grams of fiber!