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
- 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
- Chop parsnips, potatoes, carrots, and onion into ½ inch cubes.
- Cover vegetables with water, bring to a boil.
- Reduce heat and cover pan. Simmer until vegetables are barely tender, about 10 minutes.
- 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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