Carrot, Potato, and Parsnip Mash |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 7 |
|
Take a break from everyday mashed potatoes and try this vegetable mash with your favorite meat or chicken. Ingredients:
2 tablespoons butter, divided |
1/2 cup minced onion |
2 yukon gold potatoes, peeled and coarsely chopped |
6 large carrots, cut into 1/2-inch slices |
6 small parsnips, cut into 1/2-inch slices |
1 3/4 cups water |
2 tablespoons fat-free, less-sodium chicken broth |
1 tablespoon minced fresh chives |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Melt 1 tablespoon butter in a large saucepan over medium heat. Add onion, and sauté 4 to 5 minutes or until soft. Stir in potato, carrot, and parsnips. Add water, and bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until vegetables are tender. Uncover and cook 8 to 10 minutes or until liquid evaporates, stirring occasionally.
2. Add broth and remaining 1 tablespoon butter. Mash mixture with a potato masher. Stir in chives, salt, and pepper.
|
|