• 6servings
  • 35minutes
  • 118calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 parsnips, peeled and cubed

  2. 2 potatoes, peeled and cubed

  3. 2 tablespoons prepared horseradish

  4. 1/4 cup fat free evaporated milk

  5. salt and ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Place the parsnips and potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

  2. Place the vegetables into a food processor, and process until smooth. Add the milk and horseradish; season to taste with salt and pepper. Process until mixed.


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