Mashed Sweet Potatoes & Parsnips the Editors of Publications International, Ltd.
Mashed Sweet Potatoes & Parsnips
Makes 6 servings
|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|
|1/8||teaspoon ground nutmeg|
|1/4||cup chopped fresh chives or green onion tops|
- 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.
|Serving Size:||1/2 cup|
|Saturated Fat||2 g|
|Total Fat||3 g|
|Calories from Fat||21 %|
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