Parsnip Roast with Horseradish Sauce


 

Ingredients:

 

3-4 lb. bear rump or shoulder roast

2 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1 med white onion, sliced

1/2 cup water

4 large carrots, sliced

4 med parsnips, sliced

4 med russet potatoes, quartered

 

Sauce:

 

1/2 cup whipping cream

1/4 teaspoon salt

1/4 teaspoon sugar

2 tablespoon prepared horseradish

1 teaspoon white wine vinegar

 

 

Serves 6

 

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