Vegetables > Potatoes >
| | Mashed Potatoes & Parsnips w/Roasted Garlic
1 pound of parsnips, peeled and cut into chunks
6 large baking potatoes, peeled and quartered
1/2 cup of lowfat milk
3 tablespoons of unsalted butter
1 large whole roasted garlic
ground pepper to taste
In a large saucepan place parsnips and potatoes. Cover with water and bring to a boil. Simmer for about 20 minutes or until they are tender. Drain and remove vegetables. Heat milk and butter in same saucepan. When they are heated through, add parsnips and potatoes and mash until smooth. Squeeze pulp of roasted garlic into mixture and stir in thoroughly. Add ground pepper and serve at once. Serves 8 - 10
Calories 212
Fat 5g
Saturated Fat 3 g
Cholesterol 12mg
Protein 4g
Carbohydrate 40g
Sodium 21 mg
Potassium 686mg
This recipe was adapted from Molly O'Neill's column in the Sunday New York Times Magazine. |
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