Let's face it: winter can get a little gray. It gets dark early. It snows. Sometimes, we crave those bright colors of summer -- both outside and, of course, on our plates.
Enter: root vegetables.
Roasted, sauteed, mashed, pureed, these veggies are just what we need on a cold winter's night. They're versatile, they're healthy, and, well, they last a while. Keep a few of these on hand, and you're guaranteed to eat well all season. They'll make your plate -- and your day -- a little brighter.
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I'm always a fan of recipes that only dirty one dish from start to finish. Parsnips are wonderful with sweet potatoes and the kick of horseradish adds something special to the dish. A tablespoon of maple syrup makes it complete. - biffbourgeois
Serves 4
1 & 1/4 pounds orange-fleshed sweet potatoes
1 pound parsnips
1/3 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon table salt
1 packed tablespoon freshly grated horseradish, divided
additional salt and horseradish to taste
sugar, maple syrup, or honey if needed to sweeten
1. Peel sweet potatoes and parsnips, and cut into 1/4-inch thick slices.
2. Combine sweet potato and parsnip slices, cream, butter, salt, and half of the horseradish root in a 3 or 4 quart saucepan with a tight fitting lid. Heat over low heat, stirring occasionally, until vegetables have softened. This will take about 40 to 50 minutes.
3. Remove from heat and mash with a potato masher to desired texture. Stir in half of remaining horseradish making sure to incorporate well. Taste and adjust seasoning with salt, additional horseradish, and/or sweetener if needed. Serve hot.
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