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Potato Parsnip and Carrot Puree
By Melissa's Corporate Chefs


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.