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.

Alex De Los Reyes, Drexel Food Lab

01788-15-Drexel.HSM.Food.Lab.Logo


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