Mashed Parsnips

Servings = 4 | Serving size =about 1 cup

This recipe can be multiplied by 2, 3, 4, 5.

This recipe can be divisible by 2.

This recipe does not make very good leftovers.

3 quarts water
1 1/2 lb parsnips
2 tsp unsalted butter
1/4 cup non-fat buttermilk
1/4 cup 2% milk
1/4 tsp salt
fresh ground black pepper

Place the water in a large stock pot over high heat.

Add the parsnips to the stock pot and make sure they are covered by at least an inch of water. Bring to boil and then reduce heat until the water is simmering.

Cook the parsnips about 15 – 20 minutes until slightly soft in the middle. They should give when squeezed.

Remove from heat and drain water. Add butter, buttermilk, milk and salt. Mash parsnips until creamy. I sometimes like to leave some chunks. If you like them smooth be careful because over mashing will result in a pasty dish. Add ground black pepper to taste.

Nutrition Facts

Serving size: about 1 cup | Servings 4

Calories 158 | Calories from Fat 24

Amount Per Serving (% Daily Value)

Total Fat 3g (4%) | Saturated Fat 2g (8%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 7 mg (2 %) | Sodium 181 mg (8 %)

Total Carbohydrates 32g (11%) | Sugars 9g

Dietary Fiber 8g (33%) | Protein 3g

Vitamin A 2% | Vitamin C 48 % | Calcium 11% | Iron 6%

Vitamin K 38 mcg  | Potassium  686 mg | Magnesium  54 mg

 
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