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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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âI first saw this side dish on a cooking show, and itâs since become one of my fall staples,â shares Kathy Lynch of Aloha, Oregon. âItâs special enough to serve at Thanksgiving.â Ingredients:
1 large rutabaga, peeled and cut into 3/4-inch cubes |
3 medium turnips, peeled and cut into 3/4-inch cubes |
2 medium parsnips, peeled and cut into 1/2-inch slices |
2 medium carrots, cut into 1/2-inch slices |
1/4 cup fat-free milk |
2 tablespoons butter |
1-1/4 teaspoons salt |
1/2 teaspoon pepper |
1/2 teaspoon sugar |
Directions:
1. Place the rutabaga, turnips, parsnips and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until tender. Drain and place the vegetables in a large bowl; mash. Add the milk, butter, salt, pepper and sugar; stir until blended. Yield: 10 servings.
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