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.
To make ahead: Refrigerate for up to 2 days. Reheat in a covered baking dish at 350 degrees F for about 25 minutes.
2 fat, 1 starch