Mashed Potatoes and Parsnips

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By: Barb Holland

Parsnips are not a southern vegetable, they grow well in cool climates and become sweeter when they have been left in the ground until a frost.

Ingredients

3 lbs (1.5 kg) potato (6 to 8 medium), peeled and cut into chunks

1-1/2 lbs (750 g) parsnip (7 medium), peeled, woody cores removed and cut into chunks

2 cloves garlic, peeled

Pinch salt

2 tbsp (30 mL) butter

1 cup (250 mL) milk, approx.

salt and pepper

Preparation

Place potatoes, parsnips and garlic in a large saucepan. Cover with cold water and season lightly with salt. Bring to a boil, reduce heat and simmer, covered until vegetables are very tender, 15 to 20 minutes. Drain well; return vegetables to saucepan.

Place over low heat to dry out slightly, shaking saucepan occasionally. Mash with potato masher, add butter, mashing to melt, then stir in enough milk for a creamy consistency. Season to taste with salt and pepper.

Makes 10 servings.

Serving(s): 10

Nutritional Information
Per Serving: about
Calories	174
Protein	4 g
Fat (total)	3 g
Carbohydrate	34 g
Fibre	3 g
Sodium	163 mg

Also in this menu:

Southern Christmas dinner

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