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.

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

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

This will trap the steam inside while it roasts.

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.