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Potato Parsnip Mas Recipe

Potato Parsnip Mas
Potato Parsnip Mas
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Potato Parsnip Mas Recipe

Potato Parsnip Mas

Potatoes and parsnips mashed together with a little garlic, sour cream and butter make a surprisingly tasty side dish. The parsnips add a slightly sweet and spicy taste to the potatoes that I really enjoyed.

Hurricane Sandy is keeping most of us New Yorkers indoors today. So far I haven’t lost power so I figured I would share this recipe in case I do later (crossing fingers I won’t).

Do you have a favorite way you enjoy parsnips? Would love to hear how you prepare them!

 

Potato Parsnip Puree

Servings: 6 • Size: over 3/4 cup • Points +: 4 pts • Smart Points: 5

Calories: 142 • Fat: 3.5 g • Protein: 4 g • Carb: 27 g • Fiber: 4 g • Sugar: 5.5 g

Sodium: 597.8 mg

 

Ingredients

1 lbs russet (baking) potatoes, peeled and cut into 2-inch pieces

1 lb parsnips, peeled and cut into 1-inch pieces

3 cloves garlic

1 sprig rosemary

1/2 tbsp salt, plus more to taste

1/4 cup light sour cream

1/4 cup 2% milk

1 tbsp unsalted butter

pinch of black pepper

Instructions

 

Cover potatoes, parsnips and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.

Drain vegetables in a colander. Discard rosemary and mash warm vegetables along with sour cream, butter, pepper, and remaining pinch of salt, to taste; stir to combine well.

Makes 5 cups.

 

Keywords: Potato Parsnip Mas

Written by antoine

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