INGREDIENTS
1
Garlic clove
900 g
King edward potatoes
700 g
Parsnips
3
Thyme, fresh sprigs
1/2 tsp
Nutmeg
1 handful
Breadcrumbs, white or brown
2 tbsp
Butter
400 milliliters
Double cream
500 milliliters
Milk, full-fat
2 tbsp hot grated horseradishfrom a jar