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Also see article: The Root of the Matter
PARSNIP PUREE
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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