Puree scallion, oil and horseradish sauce in blender until smooth. transfer to a bowl. set aside.
place potatoes and parsnips in a 4 qt pot, cover with cold water and bring to a boil. Simmer until tenderm, about 25 minutes. Reserve 1/2 cup cooking liquid and drain in collander.
Return potatoes/parsnips to pot. Add milk, butter and 1/4 cup cooking liquid. Mash until smooth.
Fold in scallion puree; salt and pepper to taste.
Serving
Suggestions
garnish with snipped scallion, if desired.
Originally Submitted
1/22/2007
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