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Carrot Potato And Parsnip Mash

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  Butter 2 Tablespoon, divided
  Minced onion 1⁄2 Cup (8 tbs)
  Yukon gold potatoes 2 , peeled and coarsely chopped
  Carrots 6 Large, cut into 1/2 inch slices
  Parsnips 6 Small, cut into 1/2-inch slices
  Water 1 3⁄4 Cup (28 tbs)
  Fat free less sodium chicken broth 2 Tablespoon
  Minced fresh chives 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon

1. Melt 1 tablespoon butter in a large saucepan over medium heat. Add onion, and saute 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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1454 Calories from Fat 240

% Daily Value*

Total Fat 27 g42.3%

Saturated Fat 16 g79.8%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 1340.4 mg55.8%

Total Carbohydrates 283 g94.4%

Dietary Fiber 48.2 g192.9%

Sugars 55.6 g

Protein 21 g41.5%

Vitamin A 1471.4% Vitamin C 227.5%

Calcium 38.7% Iron 30.6%

*Based on a 2000 Calorie diet


Carrot Potato And Parsnip Mash Recipe