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
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.
Mash the potatoes and parsnips together until as smooth as possible in a bowl. To make them extra smooth, push them through a sieve.
Mash the horseradish and butter into the potatoes and parsnips and season to taste with salt and pepper.