Horsey Parsnip Puree

The puree was smooth and tasted very rich, even though it wasn’t. The horseradish gives a little kick that comes in right behind the sweetness of the parsnips.

Step: 1

Place the parsnips and potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

Step: 2

Place the vegetables into a food processor, and process until smooth. Add the milk and horseradish; season to taste with salt and pepper. Process until mixed.

Per Serving: 118 calories; protein 3.1g; carbohydrates 26.8g; fat 0.3g; cholesterol 0.4mg; sodium 39.2mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re cooking pasta, go for a simple healthy dish . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But often you can made a dish do double-duty .