Rutabaga Carrot And Parsnip Mash Recipes
CARROT AND PARSNIP MASH
Nutty carrots!
Provided by Ann
Categories Side Dish Vegetables Carrots
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
- Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g
RUTABAGA, CARROT, AND PARSNIP MASH
A low fat, low calorie, alternative to mash potatoes.
Categories Side Items Other Other Side Items Vegetarian Vegetarian Side Items Side Dish Side Items Side Dish
Yield 40
Number Of Ingredients 8
Steps:
- (1) Cut Rutabaga into cubes
- (1a) Start boiling water, and add kosher salt
- (1b) Add rutabags cubes, and boil until tender
- (2) Cut carrots and parsnips into cubes
- (3) Once rutabaga cubes are tender, add the parsnips and carrots.
- (4) Once rutabaga, carrots, and parsnips are soft, drain
- (5) Mash or use mixer (whip setting) to whip the rutabaga, carrots, and parsnips
- (6) Once whipped to desire texture, add Greek yogurt, goat butter, and black pepper, and mix
- (7) serve and enjoy
Nutrition Facts : Nutritional Info Servings Per Recipe 40 Amount Per Serving Calories
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