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Mashed Roots

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 4 cups cubed peeled baking potato (about 1 1/2 pounds)
  • 2 cups sliced peeled parsnip (about 12 ounces)
  • 2 cups cubed peeled turnip (about 12 ounces)
  • 2 bay leaves
  • 5 tablespoons reduced-calorie stick margarine
  • 1/4 cup skim milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 221
  • caloriesfromfat 26 %
  • fat 6.4 g
  • satfat 1.3 g
  • monofat 2.7 g
  • polyfat 2 g
  • protein 3.7 g
  • carbohydrate 38.7 g
  • fiber 3.9 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 342 mg
  • calcium 56 mg

How to Make It

  1. Place first 4 ingredients in a large saucepan; cover with water, and bring to a boil. Cook 20 minutes or until vegetables are very tender. Drain well; discard bay leaves. Return vegetables to pan; add margarine, milk, salt, and pepper. Beat at medium speed of a mixer until smooth.