Carrot Potato And Parsnip Mash
|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|
|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.