Root Vegetable and Potato Mash

Root Vegetable and Potato Mash

By Brian Higginson, RD, CD
Clinical Nutrition Specialist

Finally, parsnips—so naturally sweet and rich—find their place at the table. Vary the vegetables in this recipe if you like, but this is guaranteed to be a staple in your culinary repertoire. It simply goes with everything, from the Chicken Scaloppini shown here, to pork and beef. Serves 4.

Try this with: Chicken Scaloppini in Lemon Caper Sauce

Ingredients

  • 3 parsnips, peeled
  • 2 medium red potatoes
  • 3 carrots, peeled
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 teaspoon rosemary

Directions

  1. Chop parsnips, potatoes, carrots, and onion into ½ inch cubes.
  2. Cover vegetables with water, bring to a boil.
  3. Reduce heat and cover pan. Simmer until vegetables are barely tender, about 10 minutes.
  4. Drain, add the olive oil, garlic, and rosemary. Mash until lumpy. Serve immediately.

Per serving: 187 calories, 5 gm protein, 37 gm carbohydrate, 4 gm fat, .6 gm sat fat, 3 gm mono fat, 0 mg cholesterol, 7gm fiber, 35 mg sodium

THE SEASONED COOK Use an old-fashioned potato masher to create great texture for the vegetables.

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