Parsnip and Horseradish Puree

Parsnip and Horseradish Puree
Nutrition Information
  • Serves: 0
  • Calories: 506
  • Fat: 33g
  • Sodium: 88g
  • Fiber: 14g
  • Protein: 5g
  • Cholesterol: 11g
  • 1 large parsnip, peeled, cut into small pieces
  • 2 cloves garlic
  • 2 Tbs olive oil
  • 2 Tbs sour cream
  • 1 Tbs horseradish, freshly grated
  • Salt and freshly ground black pepper
  1. Preheat oven to 180C
  2. To make the parsnip puree, coat the parsnip and garlic in Olive oil and place on a roasting tray. Place in the oven and cook for 20 minutes or until tender, turning halfway through to prevent burning.
  3. Remove from the oven and place in a blender with the sour cream and horseradish. Blend until smooth and season to taste with salt and pepper.
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