Dig It! 9 Ways to Love Root Vegetables

Save, print, and ask a question about this recipe.

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. less