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Potato, parsnip & horseradish bake

Jane Hornby
  • 120 minutes
  • Serves 6

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