Sweet Potato & Parsnip Mash
By Alqualonde
The parsnips are wonderful with the sweet potatoes. The kick of horseradish adds something special to the dish and a tablespoon of maple syrup made it complete.
Ingredients
- 1 & 1/4 pounds orange-fleshed sweet potatoes
- 1 pound parsnips
- 1/3 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon table salt
- 1 packed tablespoon freshly grated horseradish, divided
- additional salt and horseradish to taste
- sugar, maple syrup, or honey if needed to sweeten
Details
Servings 4
Preparation
Step 1
Peel sweet potatoes and parsnips, and cut into 1/4-inch thick slices.
Combine sweet potato and parsnip slices, cream, butter, salt, and half of the horseradish root in a 3 or 4 quart saucepan with a tight fitting lid. Heat over low heat, stirring occasionally, until vegetables have softened. This will take about 40 to 50 minutes.
Remove from heat and mash with a potato masher to desired texture. Stir in half of remaining horseradish making sure to incorporate well. Taste and adjust seasoning with salt, additional horseradish, and/or sweetener if needed. Serve hot.
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