Mashed Parsnips and Potatoes
A twist on a classic comfort food, this combination of parsnips and potatoes is sure to hit the spot. This dish can be made with substitutions: like using yogurt instead of milk. Enjoy it your way!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 cup
141
Calories
4g
Protein
27g
Carbs
2g
Fat
4g
Fiber
4g
Sugar
219mg
Sodium
Saturated Fat 1 g · Cholesterol 6 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
parsnips, chopped
2 cups
potatoes, chopped
3 medium
low-fat 1% milk
1/2 cup
salt
1/2 teaspoon
black pepper
1/4 teaspoon
garlic powder
1/2 teaspoon
butter
1 tablespoon
Instructions
- 1
Wash hands with soap and water.
- 2
Scrub parsnips and potatoes under running water and peel.
- 3
Cut into similar size pieces.
- 4
In a medium saucepan, cover the vegetables pieces with cold water. Bring the water to a boil and simmer until vegetables are soft, 15 to 20 minutes.
- 5
Drain the vegetables and mash. Stir in milk, salt, pepper, garlic powder and margarine. Serve hot.
- 6
Refrigerate leftovers within 2 hours.
Source: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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