Sour Cream-Chive Mashed Carrots & Parsnips

Sour Cream-Chive Mashed Carrots & Parsnips

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From: Diabetic Living Magazine, Fall 2018

Carrots and parsnips make a colorful (and lower-carb) alternative to mashed potatoes.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 8 medium carrots, peeled and cut into 1-inch pieces (4 cups)
  • 2-3 medium parsnips, peeled and cut into 1-inch pieces (2 cups)
  • ⅓ cup light sour cream
  • 3 tablespoons chopped fresh chives, divided
  • 2 tablespoons nonfat milk
  • 2 tablespoons unsalted butter
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper

Preparation

  • Prep

  • Ready In

  1. Place carrots and parsnips in a large saucepan. Add water to cover and bring to a boil. Boil until very tender, 25 to 30 minutes. Drain well and return to the pan.
  2. Use a potato masher or ricer to finely mash the carrots and parsnips (see Tip). Add sour cream, 2 tablespoons chives, milk, butter, salt and pepper. Cook over medium-low heat, stirring, until heated through. Transfer to a serving bowl. Sprinkle with the remaining 1 tablespoon chives.
  • Tip: For a smoother consistency, process the vegetables in a food processor.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 117 calories; 5 g fat(3 g sat); 4 g fiber; 17 g carbohydrates; 2 g protein; 14 mg cholesterol; 6 g sugars; 199 mg sodium;
  • Carbohydrate Servings: 1

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