shed Parsnips and Potatoes- cook for your life- anti-cancer recipes
Servings: 4
Prep time: 30

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.

Ingredients:


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

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