Potato parsnip horseradish bake
Ingredients
- 500ml full-fat milk
- 400ml double cream
- 1 garlic clove squashed with the side of a knife but left whole
- a few fresh thyme sprigs
- ½ tsp freshly grated nutmeg
- 2 tbsp hot grated horseradish from a jar
- 900g King Edward potatoes
- 700g parsnips
- 2 tbsp butter softened
- handful white or brown breadcrumbs
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