Creamy Mashed Parsnips & Potatoes With Horseradish Recipe

Recipe By Slurrp

Creamy Mashed Parsnips & Potatoes With Horseradish is a delicious and flavorful side dish that combines the sweetness of parsnips with the creaminess of potatoes and the tanginess of horseradish. The parsnips and potatoes are boiled until tender, then mashed together with butter, cream, and horseradish for a rich and creamy texture. The horseradish adds a subtle kick and complements the earthy flavors of the parsnips and potatoes. This dish is perfect for serving alongside roasted meats or as a comforting side for any meal.

5
15 Rating -
Rate
Vegdiet
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Creamy Mashed Parsnips & Potatoes With Horseradish
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Ingredients for Creamy Mashed Parsnips & Potatoes With Horseradish Recipe

  • 1/2 Parsnips, Peeled And Chopped
  • 1/2 Potatoes, Peeled And Chopped
  • 1 tablespoon Butter
  • 0.06 cup Heavy Cream
  • 1/2 tablespoon Horseradish
  • As required Salt And Pepper To Taste

Directions: Creamy Mashed Parsnips & Potatoes With Horseradish Recipe

Cooking Directions

  • STEP 1.Peel and chop the parsnips and potatoes into small chunks.
  • STEP 2.Boil the parsnips and potatoes in a large pot of salted water until tender, about 15-20 minutes.
  • STEP 3.Drain the parsnips and potatoes and return them to the pot.
  • STEP 4.Add butter, cream, and horseradish to the pot.
  • STEP 5.Mash the parsnips and potatoes until smooth and creamy.
  • STEP 6.Season with salt and pepper to taste.
  • STEP 7.Serve the creamy mashed parsnips and potatoes with horseradish as a side dish.

Cooking Tips

  • Make sure to chop the parsnips and potatoes into small chunks to ensure even cooking.
  • Add the butter, cream, and horseradish gradually to achieve the desired consistency and flavor.
  • For a spicier kick, add more horseradish to taste.
  • Garnish with fresh herbs, such as parsley or chives, for added freshness and color.

Storage and Serving

  • Leftover mashed parsnips and potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the leftovers in the microwave or on the stovetop, adding a splash of cream or milk to restore the creamy texture.
  • Serve the mashed parsnips and potatoes as a side dish with roasted meats, such as beef or chicken.
  • Alternatively, enjoy them as a comforting main dish with a side of steamed vegetables or a salad.
Nutrition
value
159
calories per serving
< 1 g Fat3 g Protein34 g Carbs8 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    3g
  • Carbs
    34g
  • Fiber
    8g

MacroNutrients

  • Carbs
    34g
  • Protein
    3g
  • Fiber
    8g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    59mg
  • Iron
    < 1mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    97mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    54mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    64mg
  • Manganese
    < 1mg
  • Phosphorus
    133mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp