Mashed roots
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Baking potatoes; peeled and cubed --about 1 1/2 pounds |
| 2 | cups | Peeled parsnip; sliced -about 12 ounces |
| 2 | cups | Peeled turnip; peeled and cubed |
| 2 | Bay leaves | |
| 5 | tablespoons | Reduced calorie stick margarine |
| ¼ | cup | Skim milk |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
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.
Yield 6 servings (serving size: 1 cup).
Calories 221 (26% from fat); fat 6.4g (sat 1.3g, mono 2.7g, poly 2g); protein 3.7g; carb 38.7g; fiber 3.9g; chol 0mg; iron .9mg; sodium 342mg; calcium 56mg.
Recipe by: Cooking Light Magazine, March 1997, page 152 Posted to EAT-L Digest by Karen Sonnessa <ksonness@...> on Mar 12, 1998