Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Even though the recipe calls for 12 garlic cloves, the garlic flavor mellows when boiled with the potatoes and parsnips.

Recipe by Cooking Light November 1995

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 4 ingredients in a Dutch oven; cover with water, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until tender. Drain, reserving 1 cup cooking liquid. Discard bay leaf.

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  • Combine potato mixture, reserved cooking liquid, salt, and pepper in a bowl; beat at medium speed of a mixer until smooth. Drizzle oil over potatoes.

Nutrition Facts

175 calories; calories from fat 10%; fat 1.9g; saturated fat 0.3g; mono fat 1.2g; poly fat 0.2g; protein 3.7g; carbohydrates 37.5g; fiber 4g; iron 1.4mg; sodium 309mg; calcium 48mg.
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