| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 2 | Turnips; peeled and cut into 1/2-inch pieces | |
| 3 | Parsnips; peeled and cut into 1/2-inch pieces | |
| 2 | Russet (baking) potatoes (about 1 pound) | |
| 1/4 | c | Heavy cream |
| 1 | ts | Chopped fresh thyme |
| 1/2 | Stick unsalted butter; (1/4 cup) | |
| 2 | tb | Finely grated peeled fresh horseradish or, (2 to 3) |
| Drained bottled horseradish |
INSTRUCTIONS
In a large saucepan of boiling salted water cook the turnips and the parsnips for 10 minutes, add the potatoes, peeled and cut into 1/2-inch pieces, and boil the vegetables for 10 to 12 minutes, or until they are tender. While the vegetables are cooking, in a small saucepan heat the cream with the thyme, butter, and the horseradish to taste over low heat until the mixture is hot. Keep warm. Drain the vegetables, in the pan cook them over high heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated, and remove the pan from the heat. Add the cream mixture to the potato mixture, straining it through a fine sieve and pressing hard on the solids if desired. Mash the vegetables with a potato masher and stir in the salt and pepper to taste. Yield: 4 servings Recipe by: Food TV Posted to recipelu-digest Volume 01 Number 289 by "Diane Geary" <diane@keyway.net> on Nov 22, 1997
A Message from our Provider:
“God Answers Knee Mail”