Parsnip and horseradish spread

Peel and finely grate a 15 – 20 cm piece of horseradish.

Peel 2 large parsnips, cut into pieces and steam.

Mix the soft-boiled parsnip and freshly grated horseradish with a large knob of butter.

Add 1 teaspoon of salt and stir. Store in an airtight screw-top jar.

Also good as a spread or dip with smoked salmon.

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