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

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