Carrot, Potato, and Parsnip Mash

Oxmoor House
Take a break from everyday mashed potatoes and try this vegetable mash with your favorite meat or chicken.
7 servings (serving size: 1/2 cup)


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2 tablespoons butter, divided
1/2 cup minced onion
2 Yukon gold potatoes, peeled and coarsely chopped
6 large carrots, cut into 1/2-inch slices
6 small parsnips, cut into 1/2-inch slices
1 3/4 cups water
2 tablespoons fat-free, less-sodium chicken broth
1 tablespoon minced fresh chives
1/2 teaspoon salt
1/4 teaspoon black pepper


Prep: 15 Minutes
Cook: 40 Minutes

Melt 1 tablespoon butter in a large saucepan over medium heat. Add onion, and sauté 4 to 5 minutes or until soft. Stir in potato, carrot, and parsnips. Add water, and bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until vegetables are tender. Uncover and cook 8 to 10 minutes or until liquid evaporates, stirring occasionally.

Add broth and remaining 1 tablespoon butter. Mash mixture with a potato masher. Stir in chives, salt, and pepper.

Created date

March 2010

Nutritional Information

Calories 122
Fat 3.4 g
Satfat 2.0 g
Protein 2.2 g
Carbohydrate 21.6 g
Cholesterol 9 mg
Iron 0.4 mg
Sodium 251 mg
Caloriesfromfat 24 %
Fiber 3.3 g
Calcium 35 mg