Bonus Recipe: Parsnip Puree

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

1. 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.
2. 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.