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Low Fat Puree of Potatoes and Parsnips


Makes 8 servings

3 parsnips, peeled, quartered
2 russet potatoes, peeled, quartered
1/2 onion, cut into wedges
2 garlic cloves
1 quart water, cold
salt, to taste
fresh ground black pepper, to taste

Place parsnips, potatoes, onion and garlic in saucepan. Add cold water; cover. Bring to a boil, cook until vegetables are tender (about 20 minutes); drain. Puree with hand-held blender or mash with a potato ricer. Season to taste with salt and pepper.

Nutrition Facts
Amount Per Serving: Calories 63 - Calories from Fat 2
Percent Total Calories From: Fat 3%, Protein 8%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 152mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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