Pureed Parsnips With Horseradish

• 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

1. 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.
2. Drain the water.
3. Add broth, cream, butter, and horseradish. Using a hand-blender, puree the mixture in the pot.
4. Transfer the pureed mash into an ovenproof serving dish or pan, such as a 7" x 7" square glass pan.
5. In a small bowl, mix the breadcrumbs, salt, and pepper together.
6. Sprinkle the breadcrumb mixture over the top of the puree.
7. Bake in 350- to 375-degree F oven until breadcrumbs are golden, about 20 minutes.

parsnips, chicken broth, heavy cream, butter, horseradish, breadcrumbs, salt, fresh ground pepper

Taken from www.food.com/recipe/pureed-parsnips-with-horseradish-347206 (may not work)