Potato Parsnip Horseradish Bake Recipes

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HORSERADISH PARSNIP-AND-POTATO ROSTI



Horseradish Parsnip-and-Potato Rosti image

Adding the intensely spicy root vegetable, horseradish, and sweet, mellow parsnip gives a new depth of flavor to this take on a crisp potato pancake.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

1 3/4 cups Idaho potatoes
1 cup parsnips
4 teaspoons horseradish
1/2 teaspoon coarse salt
2 tablespoons unsalted butter, divided
Fried eggs, for serving

Steps:

  • Peel and grate potatoes and parsnips; toss with horseradish and salt. Melt 1 tablespoon butter in an 8-inch cast-iron skillet over medium. Press potato mixture into pan. Cook until bottom is golden, 10 minutes. Flip; dot 1 tablespoon butter around edges. Transfer to a 400 degrees oven; bake 25 minutes. Serve, with fried eggs.

MASHED POTATOES WITH PARSNIP AND HORSERADISH



Mashed Potatoes With Parsnip and Horseradish image

DH and I loved these potatoes from the Williams-Sonoma website. We served with fish. I used salted butter.

Provided by Dr. Jenny

Categories     Mashed Potatoes

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 russet potatoes, about 2 lb total, peeled and cut into rounds 1/4 inch thick
3 parsnips, about 3/4 lb total, peeled and cut into rounds 1/4 inch thick
4 tablespoons unsalted butter, at room temperature
2 tablespoons prepared white creamed horseradish
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/3 cup warmed half-and-half, plus more as needed (or heavy cream)

Steps:

  • Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Put the potatoes and parsnips into a steamer basket and set the basket over boiling water. (The water should not touch the bottom of the steamer basket). Cover and steam until the vegetables are very tender when pierced with a small knife, about 15 minutes. Transfer the potatoes and parsnips to a bowl.
  • Empty the pot and wipe dry. Return the vegetables to the still hot pot. Add the butter, horseradish, salt and pepper. Using a potato masher, mash until smooth. Add the 1/3 cup half and half and mash to blend, adding more half and half, 1 Tb at a time, if needed to reach the desired consistency. Transfer the vegetables to a serving bowl and serve immediately.
  • Make Ahead: This dish can be prepared up to 2 hours in advance. Cover loosely and let stand at room temperature. Just before serving, reheat gently over low heat, stirring often.

Nutrition Facts : Calories 316.4, Fat 14.4, SaturatedFat 8.8, Cholesterol 38, Sodium 615.7, Carbohydrate 43.8, Fiber 6.4, Sugar 5.7, Protein 5.6

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