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Carrot, Potato, and Parsnip Mash

Prep time 15 mins
Cook time 40 mins
Yield 7 servings (serving size: 1/2 cup)
Take a break from everyday mashed potatoes and try this vegetable mash with your favorite meat or chicken.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

Oxmoor House Healthy Eating Collection