These tasty tartlets are made even better with our Toasted Garlic Horseradish Dip.

Ingredients:
2 cups Parsnips, finely diced
1 Tbsp. Butter
1 Yellow onion, minced
Salt and pepper to taste
2 Eggs
1/2 cup Sour cream
1/2 cup Heavy cream
4 Tbsp. Robert Rothschild Farm Toasted Garlic Horseradish Dip
Thyme
Salt and pepper to taste
3 packages Phyllo sheets

Directions:
Peel parsnips and cut into small diced pieces. Melt butter in a sauté pan. Add parsnips and cook for about 3 minutes. Add onions and cook until onions are translucent and parsnips are lightly caramelized. Remove from heat and set aside to cool.
In a separate mixing bowl, whisk together the eggs, sour cream, heavy cream, Toasted Garlic Horseradish Dip, thyme, salt and pepper. Add parsnips and onions to cream mixture. Mix well.
Place tartlet shells on baking sheet, add parsnips filling to each tartlet shell and bake in 400 degrees F oven for about 25-27 minutes. You should be able to insert toothpick and remove clean. Yields 45 tartlets.