3 Tbsp freshly grated or finely chopped horseradish root
6 cups diced potatoes (approximately 2 pounds)
1 ¾ cup diced parsnips (approximately 1-1.25 pounds)
2-3 tsp salt
Freshly ground black pepper, to taste
3 Tbsp melted butter
¾ cup dry breadcrumbs
½ cup chopped chives
Instructions
Preheat oven to 350°F. Grease a 2 to 2.5 quart baking dish with about 1 Tbsp of melted butter and set the dish aside.
In a medium saucepan over medium heat, combine the milk, heavy cream, green garlic/ramps, thyme, nutmeg, freshly grated horseradish, 2 tsp salt and freshly ground black pepper. Bring to a simmer, then remove from heat and set aside to infuse the flavors for about 10 minutes.
While the milk and cream mixture is infusing, cut the potatoes and parsnips into medium dice. Add the vegetables to the cream mixture and return to the stovetop. Heat the mixture over medium to medium-high heat just until the liquid starts to simmer.
Pour the vegetables and the liquid into the prepared baking dish. Cover with foil and bake in the oven for 25-30 minutes, or until the vegetables are tender. You may wish to put a sheet tray under the baking dish in case the liquid bubbles over the edge of the dish.
While the vegetables are baking, prepare the breadcrumb topping. In a small bowl, combine 2 Tbsp melted butter with dry breadcrumbs, ½ tsp salt and freshly ground black pepper. Stir well to combine. Fold in fresh chives and set aside.
Once the vegetables are tender, remove the foil. Spread the breadcrumb topping evenly over the surface and return the baking dish to the oven. Bake for an additional 10-15 minutes or until the breadcrumbs are golden. Remove from the oven and let rest for 10 minutes before serving.
