Parsnip-Horseradish Mash

Introducing a side-dish you likely have never had before, that will add a nice zest to a meal. I particularly like to serve this mash with asparagus and a big ribeye, but it accompanies any meal well. It might even be a fun substitute (or addition to) the traditional mashed potatoes at your Thanksgiving meal. If you are unfamiliar with parsnips, they are a lot like carrots, but they are slightly sweeter and have what I consider a nearly minty quality to them. They are excellent roasted, and this recipe takes advantage of that. So without further ado, let's get started.

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Step 1: Chop Up Those Parsnips.

You can peel them first if you like, but after that pull out the knife and give them a rough chop.

Step 2: Place the Parsnips Onto a Foil-Lined Baking Sheet

Step 3: Season and Add Olive Oil

I put salt and pepper on them, but garlic powder could also be added.

Step 4: Fold the Foil Into a Neat Cube

This will trap the steam inside while it roasts.

Step 5: Cook for 20 Minutes at 400 ˚F

Step 6: Add to Blender

After the parsnip has roasted for 20 minutes, remove the cooked parsnip from the foil and add it to a blender or food processor. Add butter and horseradish to taste. Blend/ puree.

Step 7: Plate It Up and Enjoy!

Step 8: Watch a Video of Making the Parsnip Horseradish Mash Here

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