Whipped Potatoes and Parsnips with Horseradish-Scallion Puree
From: Ladies' Home JournalThe robust bite of horseradish adds a flavor that's tempered by the rich potato mixture in this new spin on a classic side dish.
Servings: 8 servings
Prep: 30 mins
Total: 1 hr
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Ingredients
8 scallions, dark-green part only, chopped, plus additional snipped for garnish
2 tablespoons olive oil
2 tablespoons purchased horseradish sauce
3-1/2 pounds Yukon Gold potatoes, peeled, halved if small, quartered if large
1 pound parsnips, cut into 1-inch pieces
1/2 cup warm milk
5 tablespoons unsalted butter
Directions
1. Place scallion, oil, and horseradish sauce in a blender. Puree until smooth and transfer to a bowl; salt to taste. Set aside.
2. Place potatoes and parsnips in a 4-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt. Simmer until vegetables are very tender, about 25 minutes. Reserve 1/2 cup cooking liquid and drain in a colander. Return vegetables to pot; add milk, butter, and 1/4 cup cooking liquid. Mash with a handheld potato masher until smooth, adding enough of remaining 1/4 cup cooking liquid to reach desired consistency. Fold in scallion puree; salt and pepper to taste. Transfer to a serving bowl and garnish with snipped scallion, if desired. Makes 8 servings.
Nutrition Facts
Calories 195, Total Fat 7.5 g, Saturated Fat 3.5 g, Cholesterol 14 mg, Sodium 25 mg, Carbohydrate 28 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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