Ingredients
2 cups parsnips (medium size)
3 medium potatoes (1 pound)
1/2 cup low-fat milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon butter
Steps
Wash hands with soap and water.
Scrub parsnips and potatoes under running water and peel.
Cut into similar size pieces.
In a medium saucepan, cover the vegetables pieces with cold water. Bring the water to a boil and simmer until vegetables are soft, 15 to 20 minutes.
Drain the vegetables and mash. Stir in milk, salt, pepper, garlic powder and margarine. Serve hot.
Refrigerate leftovers within 2 hours.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 142 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 6 mg |
| Sodium | 229 mg |
| Carbohydrates | 28 g |
| Dietary Fiber | 5 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 3 g |
| Vitamin D | 0 mcg |
| Calcium | 55 mg |
| Iron | 1 mg |
| Potassium | 650 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Mashed Parsnips and Potatoes. Recipe source: Food Hero Oregon State University Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.