| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Turnips, peeled & cut in 1/2" |
| 3 |
|
Parsnips, peeled & cut in 1/2" |
| 2 |
|
Russet Or Yukon Gold Potatoes, peeled & cut in 1/2" |
| 1/3 |
c |
Heavy Cream |
| 2 |
tb |
Butter |
| 2 |
tb |
Freshly Grated Horseradish, or more to taste |
| 2 |
tb |
Chopped Parsley |
| 1/4 |
c |
Fontina Or Teleme Cheese (Optional), freshly grated |
|
|
Salt And Freshly Ground Pepper |
INSTRUCTIONS
In a large saucepan, cook the turnips and parsnips in lightly salted
boiling water for 5 minutes. Add the potatoes and cook for another 8 to 10
minutes or until vegetables are just tender. While the vegetables are
cooking, heat the cream, butter and horseradish in a small saucepan over
low heat (do not simmer or boil). Drain vegetables and put them back in the
large saucepan and cook over moderately high heat stirring constantly to
evaporate excess moisture. Remove from heat. Strain the cream mixture into
vegetables pressing down on solids to extract as much of the flavored cream
as possible. Mash vegetable by hand leaving them a little chunky. Stir in
parsley, cheese if using, and season to taste with salt and pepper. Serve
immediately.
Yield: 4 to 6 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: JOHN ASH SHOW #JA9771
Posted to MC-Recipe Digest V1 #501 by Bill Spalding <billspa@icanect.net>
on Mar 05, 1997.
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