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

Source: Diabetic Living Magazine, Fall 2018

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Recipe Summary test

active:
20 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Tip: For a smoother consistency, process the vegetables in a food processor.

Nutrition Facts

117 calories; protein 2g; carbohydrates 17g; dietary fiber 4g; sugars 6g; fat 5g; saturated fat 3g; cholesterol 14mg; sodium 199mg.
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