Melissa's Corporate Chefs
Potato Parsnip and Carrot Puree
Potato Parsnip and Carrot Puree
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
4 - 6 servings
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
-
1 1/2 pounds Yukon Gold Potatoes, washed, cut in half
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12 ounces Sweet Baby Carrots, trim tops and cut in half
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12 ounces parsnips, washed, peeled and cut in quarters
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1/2 cup sour cream
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4 ounces unsalted butter
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1 tablespoon Cream Style Horseradish
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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.
Filed in:
Creamy Horseradish,
Parsnips,
Potato Parsnip and Carrot Puree,
Puree,
Side Dish,
Sweet Baby Carrot,
Sweet Baby Carrots,
Yukon Gold Potatoes