I made this side dish from The Smitten Kitchen Cookbook along with the Balsamic and Beer-Braised Short Ribs.  Parsnip Puree 2 pounds parsnips (about 6 medium), peeled, sliced into medium-sized chunks 4 tablespoons unsalted butter 1/3 cup heavy cream 1 tablespoon prepared horseradish sauce or freshly grated horseradish 1/2 teaspoon salt Freshly ground black pepper In large, heavy pot,combine parsnips with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Once boiling, reduce to a simmer and cook until tender, about 20 to 20 minutes, then drain. Puree hot parsnips, butter, heavy cream, horseradish, salt, and freshly ground black pepper until smooth. My notes: This is a tasty, simple side dish that is a good change up if you are tired of mashed potatoes.

A couple of weeks ago, I let my youngest son pick the recipe, so this week I let my older son pick a recipe for me to try from The Smitten Kitchen Cookbook. He’s a big meat eater, so of course he picked short ribs. I had never make them before, and I have to say I will definitely be making them again. Balsamic and Beer-Braised Short Ribs 5 pounds bone-in short ribs Salt Freshly ground pepper 2 tablespoons olive oil 1 large red onion, chopped 4 garlic cloves, smashed and peeled 2 tablespoons tomato paste 1/2 cup balsamic vinegar 3 tablespoons Worcestershire sauce 2 bottles dark beer 2 to 3 cups beef stock Minced fresh flat-leaf parsley (optional) Prepare the braise: Season the short ribs with salt and pepper. Heat a large Dutch oven over high heat and add enough olive oil to coat the bottom. Once the oil is hot, brown the short ribs on all sides, in batches. Transfer the browned ribs to a plate, and then repeat with remaining ribs. Braise the ribs: Preheat your oven to 325 degrees. Once the ribs are browned and removed from pot, turn down to medium-high and pour out all…