If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This dish embellishes mashed potatoes with the complex flavors of roasted cauliflower and parsnips and the bite of creamed horseradish. It goes nicely with broiled salmon and a big green salad. - Fairmount_market - Fairmount_market
Food52 Review: An extremely satisfying dish even when eaten by itself in a bowl! The pungent horseradish combines wonderfully with the butter and cream to provide a pleasantly mild seasoning to the mashed potatoes. The heat of the horseradish benignly dominates the dish, giving a bold character to a traditionally mild and bland staple. The roasted parsnips add an aromatic earthiness to the blend. I opted to smash the roasted vegetables roughly to retain some of the texture and this worked beautifully with the creamy smooth mashed potatoes. The advice not to over mix should not be ignored. The play of flavors and textures, both individually and combined, is the hallmark character of this dish. - Panfusine - Panfusine
- 1 head cauliflower
- 6 medium sized parsnips
- olive oil
- 4 medium sized yukon gold potatoes
- 1/2 cup half and half or heavy cream
- 2 tablespoons butter
- 2 tablespoons creamed horseradish, or to taste
- Preheat the oven to 400 degrees. Wash and chop the cauliflower into approximately 1 inch pieces. Toss on a baking sheet with olive oil to coat and salt and pepper. Peel the parsnips and chop into evenly sized, approximately 1 inch pieces. On a separate baking sheet, toss these with olive oil to coat and salt and pepper. Roast the vegetables, turning frequently, until they are cooked through and nicely browned in parts, about 30 minutes. Puree in a food processor or with an immersion blender.
- Meanwhile, peel the potatoes and chop into sixths. Cover in salted water and cook until they are soft, about 30 minutes. In a microwave or saucepan on the stove, heat the butter and cream until the butter has just melted and then stir in the horseradish. When the potatoes are cooked, drain them and transfer them to a bowl. Pour over the horseradish cream and mash with a potato masher. Mix in the roasted vegetable puree, being careful not to over mix. Taste and add more salt or horseradish if you like, and serve warm.
Tags: Side Dishes
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Recipe with Horseradish
Recipe of the Day
Strawberry, Rhubarb, and Lime Popsicles
Shop Spring Cleaning
Too Many Cooks: Who Has Changed the Way You Cook?
Let's talk game changers and influencers.
Simple, Springy Leek Soup
The Best Cinnamon Rolls