If a skillful workman can turn a little earth and ashes into such curious transparent glasses as we daily see, and if a little seed that bears no show of such a thing can produce the more beautiful flowers of the earth; and if a little acorn can bring forth the greatest oak; why should we once doubt whether the seed of everlasting life and glory, which is now in the blessed souls with Christ, can by Him communicate a perfection to the flesh that is dissolved into its elements?

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
		Tessa’s, Seasonal, Kitchen	1	servings

INGREDIENTS

450	g	Prepared parsnips
225	g	Potatoes
		A little unsalted butter to taste
		A scraping of fresh nutmeg
1	tb	Horseradish sauce – to taste
		Salt and freshly ground black pepper

INSTRUCTIONS

Peel parsnips - cut up, smear with a little melted butter, season and roast
in a hot oven until soft and golden. This intensifies and alters the
flavour.
Meanwhile prepare the potatoes, cook in boiling salted water. Drain and
mash.
Mash parsnips and pass through a coarse sieve. Add to potatoes with a
little extra melted butter, nutmeg and horseradish. Mix together and season
to taste.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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