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Root Vegetable Mash

Prep time 25 mins
Cook time 23 mins
Yield 8 servings (serving size: 1/2 cup)
Peppery parsnips and buttery Yukon gold potatoes yield a light yet rich mashed vegetable side.

Ingredients

  • 1/2 teaspoon salt, divided
  • 2 tablespoons unsalted butter
  • 3 cups peeled, cubed Yukon gold potatoes (about 2 large)
  • 3 cups peeled, chopped celeriac (celery root)
  • 1 1/2 cups chopped parsnips (about 2)
  • 1/4 cup finely chopped onion
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup water
  • 1 fresh thyme sprig
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup half-and-half

Nutrition Information

  • calories 141
  • caloriesfromfat 26 %
  • fat 4 g
  • satfat 2.4 g
  • protein 3.1 g
  • carbohydrate 24.5 g
  • fiber 3.3 g
  • cholesterol 10 mg
  • iron 0.8 mg
  • sodium 285 mg
  • calcium 47 mg

How to Make It

  1. Combine 1/4 teaspoon salt and next 8 ingredients in a large saucepan. Bring to a boil over medium heat; reduce heat, and simmer, covered, 15 minutes or until potato is tender and liquid is almost evaporated. Remove from heat.

  2. Discard thyme sprig. Stir in remaining 1/4 teaspoon salt, pepper, and half-and-half. Mash with a potato masher until almost smooth.

  3. Note: Though the menu serves 6, this recipe makes enough for 8 servings. Refrigerate the extra servings to enjoy the next day as a side to chicken, beef, or fish.

Oxmoor House Healthy Eating Collection