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Mashed Sweet Potatoes Parsnips
Browse the recipe Mashed Sweet Potatoes Parsnips
Mashed Sweet Potatoes & Parsnips
YIELD Makes 6 servings
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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:
- 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.
- Drain vegetables; return to pan. Add milk, butter, salt and nutmeg. Mash potato mixture to desired consistency over low heat. Stir in chives.
This recipe appears in:
Vegetable Side Dish
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 |