OK, this is a bit late posting as it was one of the side dishes we
had with the Christmas turkey. It is another of our collection of tasty
veggies for special occasions, although it is very quick and easy to do.
Peel and core parsnips then blanch them for a minute or two in boiling water. Drain and place in a casserole dish.
Mix
1/2 and 1/2 creamed horseradish and thick cream and pour over the top.
The mixture should just coat the parsnips. Sprinkle over grated Parmesan
and bake in the oven for about 1/2 hour.
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