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
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.