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Also see article: The Root of the Matter


1 lb. Parsnips, peeled and roughly chopped.
3 tablespoons horseradish
Half cup heavy cream
4 tablespoons butter
Salt and pepper to taste

Boil the parsnips until soft. 

Drain the water and pulverize with a hand-masher or for an extra smooth puree, run them through a ricer. 

Add the remaining ingredients and mix well. 

Adjust the cream, butter, and horseradish to suit your particular taste. 




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