Hearty, buttery root vegetables mashed with creamy yogurt and seasoned with garlic.
Mashed Parsnips and Potatoes
Ingredients
½ pound parsnips
1 pound potatoes
½ cup low-fat plain yogurt or milk
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
1 Tablespoon margarine or butter
Directions
- Wash hands with soap and water. Gather ingredients and cooking tools.
- Scrub parsnips and potatoes with a clean vegetable brush under running water and peel if needed.
- Cut the vegetables into pieces. Aim for similar sizes.
- In a medium saucepan, cover the vegetables pieces with cold water. Bring the water to a boil and simmer until vegetables are soft, 15 to 20 minutes.
- Drain the vegetables and mash. Stir in yogurt or milk, salt, pepper, garlic powder and margarine or butter. Serve hot.
- Refrigerate leftovers within 2 hours.
Notes
- No plain yogurt? Use low-fat sour cream or buttermilk.
- Try other seasonings such as parsley, thyme or nutmeg.
You might also like...
Prepare:
5 minutes
Makes:
2 cups
Pasta Ratatouille
Pasta Ratatouille
Fresh summer veggies and herbs make the perfect topping for hearty pasta.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
9 cups
Southern Okra Bean Stew
Southern Okra Bean Stew
A combination of hearty whole grains, creamy beans and tasty veggies make a satisfying and delicious stew.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
14 cups
Tuna Salad with Cucumber
Tuna Salad with Cucumber
Bright and crunchy salad that is ready in about 15 minutes.
Prepare:
15 minutes
Makes:
5 cups
Zucchini Stir-Fry
Zucchini Stir-Fry
Fast veggie stir-fry with lots of umami flavor. Ready in less than 30 minutes!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
4 cups
Burrito Soup
Burrito Soup
This easy soup recipe is made with pantry staples you may have on hand. Refried beans add thickness and flavor.
Prepare:
5 minutes
Cook:
45 minutes
Makes:
10 Cups
Comments
Parsnips go very well with potatoes. Including them in a mash is an easy way to introduce others to their special flavor and texture.