Potato and parsnip puree

    35 min

    A rich and creamy potato and parsnip puree that gets a little bit of a punch from horseradish. Delicious with roast beef or ham.

    15 people made this

    Serves: 6 

    • 3 parsnips, peeled and cubed
    • 2 potatoes, peeled and cubed
    • 2 tablespoons prepared horseradish
    • 4 tablespoons milk
    • salt and ground black pepper to taste

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place the parsnips and potatoes into a large pot and cover with salted water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
    2. Mash or transfer the potatoes and parsnip to a food processor; mix until smooth. Add the milk and horseradish; season to taste with salt and pepper.

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    Reviews in English (11)


    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