(since 1999)

RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes


FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


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. 





Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  




Popular Pages