Mashed Root Vegetables

Mashed Root Vegetables

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From: Diabetic Living Magazine

A mixture of boiled root vegetables—turnips, carrots, parsnips and onion—are cooked until tender and mashed just like potatoes. This tasty side dish is a healthy and beautiful addition to any meal.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 cups peeled and cut-up turnips
  • 2 cups peeled and cut-up carrots
  • 2 cups peeled and cut-up parsnips
  • 1 medium onion, cut into wedges
  • 2 tablespoons butter
  • 2 tablespoons fat-free milk
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper


  • Prep

  • Ready In

  1. In a Dutch oven combine turnips, carrots, parsnips and onion. Add enough water to cover. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until vegetables are tender. Drain well. Return vegetables to the hot pan. Mash vegetables with a potato masher while adding the butter, milk, salt and pepper. Vegetables should still have plenty of texture and not be completely smooth. Divide among four serving plates.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 167 calories; 6 g fat(4 g sat); 7 g fiber; 27 g carbohydrates; 3 g protein; 15 mg cholesterol; 11 g sugars; 460 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 2 vegetable, 1 fat, 1 starch

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