Mash the potatoes and parsnips with butter, gradually adding the strained warm milk. Season with salt and pepper, horseradish cream and mustard, then top with the sliced spring onion. Serve with bacon ...
Norwegian chef Andreas Viestad follows the spice trail along the Indian Ocean in Where Flavor Was Born . He is a food writer and television host of PBS' New Scandinavian Cooking , where he cooks ...
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