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Grilled Coriander Corn
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Mashed Sweet Potatoes & Parsnips
Yield: Makes 6 servings
Ingredients:
2
large sweet potatoes (about 1-1/4 pounds), peeled and cut into 1-inch pieces
2
medium parsnips (about 1/2 pound), peeled and cut into 1/2-inch slices
1/4
cup evaporated skimmed milk
1-1/2
tablespoons butter or margarine
1/2
teaspoon salt
1/8
teaspoon ground nutmeg
1/4
cup chopped fresh chives or green onion tops
Preparation:
1.
Combine sweet potatoes and parsnips in large saucepan. Cover with cold water; bring to a boil over high heat. Reduce heat; simmer, uncovered, 15 minutes or until vegetables are tender.
2.
Drain vegetables; return to pan. Add milk, butter, salt and nutmeg. Mash potato mixture to desired consistency over low heat. Stir in chives.
Nutritional Information:
| Serving Size: 1/2 cup | |
| Fiber | 5 g |
| Carbohydrate | 25 g |
| Cholesterol | 8 mg |
| Saturated Fat | 2 g |
| Total Fat | 3 g |
| Calories from Fat | 21 % |
| Calories | 136 |
| Protein | 3 g |
| Sodium | 243 mg |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 1-1/2 |
This recipe appears in:
Vegetable Side Dish
