Parsnip Mash with Olive Tapenade
Nutty parsnips make for a tasty mashed-potato substitute. For the best parsnip mash, puree the root veggie in a food processor instead of using a ricer, as parsnips are woodier than potatoes.
Source: EatingWell Magazine, November 2019
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate for up to 2 days. Reheat in a covered baking dish at 350 degrees F for about 25 minutes.
Nutrition Facts
Serving Size:
1/2 cup Per Serving:
168 calories; protein 1.5g; carbohydrates 20.5g; dietary fiber 5.6g; sugars 5.9g; fat 9.5g; saturated fat 4.8g; cholesterol 20.4mg; vitamin a iu 278.2IU; vitamin c 19.3mg; folate 76.3mcg; calcium 80.7mg; iron 0.7mg; magnesium 33.1mg; potassium 430.5mg; sodium 325.3mg.
Exchanges:
2 fat, 1 starch