Pureed Parsnips With Horseradish - cooking recipe

Ingredients

1 1/2 lbs parsnips, peeled and chunked
1/2 cup chicken broth or 1/2 cup vegetable broth
1/2 cup heavy cream or 1/2 cup milk
2 tablespoons butter
1 teaspoon horseradish
1 tablespoon breadcrumbs
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Preparation

Bring the parsnips to a boil over high heat in a large pot; then reduce the heat and cook for about 20 minutes or until soft.
Drain the water.
Add broth, cream, butter, and horseradish. Using a hand-blender, puree the mixture in the pot.
Transfer the pureed mash into an ovenproof serving dish or pan, such as a 7\" x 7\" square glass pan.
In a small bowl, mix the breadcrumbs, salt, and pepper together.
Sprinkle the breadcrumb mixture over the top of the puree.
Bake in 350- to 375-degree F oven until breadcrumbs are golden, about 20 minutes.