500 ml parsnips, sliced 2 cup
1 L carrots, sliced 4 cup
1 medium onion, chopped
250 ml mayonnaise 1 cup
25 ml parsley, chopped 2 tbsp
25 ml prepared horseradish 2 tbsp
1 ml salt 1/4 tsp
0.5 ml pepper 1/8 tsp
250 ml cracker crumbs 1 cup
25 ml butter, melted 2 tbsp
In a large saucepan; cover parsnips, carrots and onion with water and bring to a boil. Reduce heat and simmer until vegetables are tender crisp. Drain and place in a large bowl. In a separate bowl; whisk together mayonnaise, parsley, horseradish, salt and pepper. Toss mixture with vegetables and transfer to a greased oven-proof baking dish.. Sprinkle with cracker crumbs and drizzle with butter. Bake in a 350 F (180 C) until bubbly and browned approximately 25 minutes.
Serves 6