Mashed Root Vegetables With Horseradish

1. If both your parents worshipped with you regularly while you were growing up, there’s an 80% likelihood that you’ll worship God regularly as an adult. 2. If only your mother worshipped regularly with you, there’s only a 30% probability that you’ll worship regularly as an adult. 3. If only your father worshipped regularly with you, the likelihood that you’ll worship regularly as an adult increases to 70% percent! Fathers have an enormous impact on their children’s faith and values. One of your most important ministries is worshipping with your kids!

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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	t	Chopped fresh thyme
1/2		Stick unsalted butter, 1/4
		cup
2	T	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

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