Peel parsnips - cut up, smear with a little melted butter, season and roast in a hot oven until soft and golden. This intensifies and alters the flavour. Meanwhile prepare the potatoes, cook in boiling salted water. Drain and mash. Mash parsnips and pass through a coarse sieve. Add to potatoes with a little extra melted butter, nutmeg and horseradish. Mix together and season to taste.
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|Serving Size: 1 Serving (675g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 13.7mg||0 %|
|Potassium 952.3mg||25 %|
|Total Carbohydrate 39.6g||12 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 34.5g|
|Protein 4.6g||7 %|
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Calories per serving: 174
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