Name: Mashed Root Vegetables
Total time: 40 min
Ingredients: 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

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Ingredients

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

Directions

Step 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.

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Nutrition Facts

Serving Size: 1 cup

Per Serving:

167 calories; protein 3g; carbohydrates 27g; dietary fiber 7g; sugars 11g; fat 6g; saturated fat 4g; cholesterol 15mg; sodium 460mg.

Exchanges:

2 vegetable, 1 fat, 1 starch

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Mashed Root Vegetables

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