About this recipe: A rich and creamy potato and parsnip puree that gets a little bit of a punch from horseradish. Delicious with roast beef or ham.
Mad lovely soup base with the left overs too - 22 Feb 2014
I didnt have any evaporated milk so just used semi skimmed, but eben so this was delicious and will definately make this again. - 20 Dec 2012
So tasty! I made it with Dijon mustard rather than horseradish, as I'm not partial to the latter. However, it was so good! (I used a little less of the measurement stated with the substituted mustard.) - 16 Apr 2012