Side Dish
4 - 6 servings
10 minutes
20 minutes
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.
