 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
I stop mashing before the veggies get too smooth because I like a chunky texture. But go ahead and keep mashing if you like them smoother. Ingredients:
8 medium yukon gold potatoes, cut into 1-inch pieces |
6 medium parsnips, peeled and cut into 1-inch pieces |
2 large celery roots, peeled and cut into 1-inch pieces |
3 cups chicken broth |
2-1/2 teaspoons salt, divided |
2/3 cup 2% milk |
2 teaspoons garlic powder |
1/2 teaspoon pepper |
Directions:
1. In a Dutch oven, combine the potatoes, parsnips, celery roots, broth and 2 teaspoons salt. Add water to cover vegetables. Bring to a boil. Reduce heat; cook, covered, for 15-20 minutes or until vegetables are tender.
2. Using a slotted spoon, transfer vegetables to a large bowl; reserve cooking liquid. Mash vegetables, gradually adding the milk, garlic powder, pepper, remaining salt and enough reserved cooking liquid to reach desired consistency. Yield: 12 servings (3/4 cup each).
|
|