Horseradish Parsnip Puree recipe

Preparation Time: 10 minutes | Cooking Time: 30 minutes

A yummy puree that tastes wonderfully rich, despite being low in fat and calories. Serve it with scallops and black pudding for a fancy starter, or as an alternative to mashed potato with your favourite roasted meat.


  • 3 medium parsnips
  • 2 potatoes
  • 2 tbsp. prepared horseradish
  • 4 tbsp. milk
  • 1 tsp. butter
  • Salt and pepper


  1. Peel and chop the parsnips and potatoes. Place into a pan of cold salted water, bring to the boil and reduce to a simmer. Cook for 20-25 minutes or until tender. Drain and leave to air dry in the colander for 1-2 minutes.

  2. Mash the potatoes and parsnips together until as smooth as possible in a bowl. To make them extra smooth, push them through a sieve.

  3. Mash the horseradish and butter into the potatoes and parsnips and season to taste with salt and pepper.

You can make this puree a little more decadent - add a dash of single cream or use extra butter to make it even richer and creamier. Recipe serves 2-4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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