Mashed Potatoes and Parsnips
Per ServingMashed Potatoes and Parsnips |
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Makes: 6 | ||
Serving Size: 1/6 recipe | ||
Calories | 85 | |
Fat | 0.5 | g |
Saturated Fat | 0.3 | g |
Trans Fat | 0 | g |
Carbohydrate | 17 | g |
Fiber | 2 | g |
Sugars | 4 | g |
Cholesterol | 5 | mg |
Sodium | 415 | mg |
Protein | 3 | g |
Choices: Starch 1 |
- Makes: 6
- Serving Size: 1/6 recipe
Ingredients
2 | quarts | water |
12 | oz. | potatoes, peeled and quartered |
8 | oz. | parsnips, peeled, center cut out, large dice |
1 | tsp. | salt |
White pepper, to taste | ||
1/2 | tsp. | nutmeg |
1 | cup | warm low-fat milk |
Directions
- Bring water to a boil, and add potatoes and parsnips. Simmer for 20 minutes or until potatoes and parsnips are fork tender. Drain water.
- Using a potato ricer or food mill, process the potatoes and parnsips. Place puree back into the pot, and fold in the rest of the ingredients. Serve immediately.