- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 1 1/2 pounds Yukon Gold Potatoes washed cut in half
- 12 ounces Sweet Baby Carrots trim tops and cut in half
- 12 ounces Parsnips - washed peeled and cut in quarters
- 1/2 cup Sour Cream
- 4 ounces Unsalted Butter
- 1 tablespoon Cream Style Horseradish
- Sea Salt to taste
- White Pepper to taste
Directions
Add potatoes, parsnips and carrots to boiling water, simmer until tender.
Drain, reserving some of the liquid.
Puree vegetables in a food mill, adding some of the liquid if necessary.
Transfer puree to a pan. Add sour cream, butter and horseradish.
Season with salt and white pepper. Reheat slowly over low heat.
