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(2 votes, average: 4.00 out of 5)
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This quick and delicious Parsnip & Potato Mash recipe is a perfect side to accompany many entrées. It’s great source of vitamin C and potassium, and it’s very yummy!
Preparation
1. Place the parsnips and potatoes in a large pot and cover with cold water. Add salt to taste.
2.Bring the pot to boil over high heat, then reduce to a simmer. After 15 minutes, poke the vegetables with a fork to test if they are tender. When vegetables yield easily with a fork, drain in a large colander.
3. In a large bowl, mash the vegetables with a potato masher or electric mixer until smooth.
4. Season with olive oil, salt and pepper. Serve warm.
Alex De Los Reyes, Drexel Food Lab
Ingredients:
- 2 large parsnips, peeled and diced
- 2 large Yukon potatoes, peeled and diced
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
Nutritional Information
Calories
261 cals
Fat
7 g
Saturated Fat
1 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
5 g
Carbohydrates
47 g
Sugar
5 g
Fiber
8 g
Protein
5 g
Sodium
625 mg
*per serving
