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