Apple, Parsnip & Potato Puree

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From: EatingWell Magazine September/October 1996

Sweet apples and earthy parsnips add depth to potato puree.

Ingredients 4 servings

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  • 2 sweet fragrant apples, such as McIntosh, peeled, cored and sliced
  • 2 parsnips, peeled and thinly sliced
  • 1 1/2 pounds potatoes, peeled and cut into chunks (about 4 potatoes)
  • 2 large cloves garlic, peeled and cut in half
  • 1 teaspoon salt
  • 1/3 cup reduced-fat sour cream
  • Freshly ground white pepper, to taste

Preparation

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  1. Combine apples, parsnips, potatoes and garlic in a large saucepan. Pour in cold water to cover, add salt and bring to a boil. Partially cover the pan and simmer over medium-low heat until the vegetables are very tender, 10 to 15 minutes. Drain the potatoes and mash with a potato masher until smooth. Stir in sour cream. Season with salt and pepper.

Nutrition information

  • Per serving: 247 calories; 3 g fat(2 g sat); 7 g fiber; 54 g carbohydrates; 5 g protein; 48 mcg folate; 8 mg cholesterol; 13 g sugars; 115 IU vitamin A; 45 mg vitamin C; 79 mg calcium; 2 mg iron; 608 mg sodium; 1097 mg potassium
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 2 starch, 1/2 fruit, 2 1/2 vegetable, 1/2 fat

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