Smashed Parsnips

Smashed Parsnips

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From: Diabetic Living Magazine

Instead of serving mashed potatoes for dinner, try this smashed parsnip recipe. Parsnips are higher in fiber and lower in calories and carbs than potatoes. This side dish is ready in just 35 minutes—perfect for dinner after a busy day at the office.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 pounds parsnips, peeled and cut into 2-inch pieces
  • 1 (14.5 ounce) can reduced-sodium chicken broth
  • 1¼ cups water
  • ¼ cup fat-free milk
  • 1 tablespoon butter
  • ½ teaspoon dried thyme or oregano, crushed
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • Ground nutmeg
  • Fresh thyme sprigs (optional)


  • Prep

  • Ready In

  1. Bring parsnips, chicken broth and water to boiling in a medium saucepan; reduce heat. Cover and simmer for 20 to 30 minutes or until parsnips are very tender; drain.
  2. Transfer parsnips to a food processor. Add milk, butter, thyme, ground pepper and salt; cover and process until almost smooth. Spoon into serving bowls. Sprinkle with nutmeg. If desired, garnish with thyme sprigs.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 122 calories; 2 g fat(1 g sat); 6 g fiber; 24 g carbohydrates; 3 g protein; 5 mg cholesterol; 7 g sugars; 244 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1½ starch

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