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Mashed Root Vegetables Recipe |
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Ingredients 1 pound russet potatoes, peeled and cut into 1 1/2 inch pieces 1/2 pound parsnips, peeled and cut into 1-inch pieces 1/2 pound carrots, peeled and cut into 1-inch pieces 4 cloves garlic, peeled 2 tablespoons warm skim milk 2 tablespoons reduced-fat soft margarine 1/4 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon white pepper
Method Combine potatoes, parsnips, carrots, garlic, and water to cover in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 to 20 minutes or until very tender. Drain well. Place vegetables in a large bowl, mash with a potato masher until smooth, and cover with a plate to keep warm.
Combine milk, margarine, ginger, salt and pepper in a saucepan; bring to a boil. Add to potato mixture, and beat well with a wooden spoon. Serve immediately.
Per serving: 24 g carbohydrates, 115 calories, 2 g fat(0 g saturated), 0 mg cholesterol, 2 g Protein, 190 mg sodium |
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