82
WBM december 2012
Parsnip Whipped Potatoes
Serves 8
Ingredients
3 lbs Potatoes, Yukon gold
3 oz Butter, melted
1 cup Heavy cream
Salt and pepper to taste
½ lb Parsnips
Method
Peel parsnips and cut into medium pieces,
simmer until soft and then process. Choose
whether to peel potatoes, cut into uniform
size. Place potatoes in a pot of cold water and
bring to a simmer until done. Drain well. Pass
the potatoes through a food mill, ricer or bowl
of a mixer and beat in butter, then the cream,
then the parsnip and season. Do not over
whip (the potatoes will become pasty).
Cranberry Horseradish Relish
Serves 8
Ingredients
2 cups Whole, raw cranberries
1 Onion, white
¾ cup Sour cream
½ cup Sugar
3 tablespoons Horseradish
Method
Grind the onion and raw berries together,
combine this mixture with the rest of the
ingredients and process. Grind the raw berries
and onion together, combine this mixture
with the rest of the ingredients and process.
