Potato, parsnip & horseradish bake recipe | Good Food
Potato and parsnips are perfect partners in this creamy horseradish bake, a great accompaniment to a roast dinner
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Cooking tools:
- Baking dish
- Microplane
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Oven
- Aluminum foil
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 500ml full-fat milk
- 400ml double cream
- 1 garlic clove squashed with the side of a knife but left whole
- a few fresh thyme sprigs
- ½ tsp freshly grated nutmeg
- 2 tbsp hot grated horseradish from a jar
- 900g King Edward potatoes
- 700g parsnips
- 2 tbsp butter softened
- handful white or brown breadcrumbs
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