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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 126.4
  • Total Fat: 3.7 g
  • Cholesterol: 11.3 mg
  • Sodium: 173.2 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.2 g

View full nutritional breakdown of Garlic Mashed Root Vegetables calories by ingredient
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Garlic Mashed Root Vegetables

Submitted by: ANITAWPG

Introduction

A great side dish that will accompany any main course OR terrific as a main dish all on it's own. A great side dish that will accompany any main course OR terrific as a main dish all on it's own.
Number of Servings: 6

Ingredients

    2 medium uncooked potato(es), peeled and quartered
    2 medium carrot(s), peeled and quartered
    8 oz butternut squash, peeled and cut into chunks
    1 medium turnip(s), peeled and cut into chunks
    5 medium garlic clove(s), peeled
    1/8 tsp black pepper, or to taste
    1/8 tsp table salt
    1/4 cup fat-free sour cream
    1/2 cup fat-free chicken broth, warmed

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Directions

Place potatoes, carrots, squash, turnip and garlic into a saucepan and cover with water.
Add 1/8 teaspoon salt, cover and bring to a boil.
Simmer until vegetables are tender, 10 to 12 minutes.
Drain well and mash vegetables.
Stir in sour cream and chicken broth, season to taste with salt and pepper and serve immediately.


Number of Servings: 6

Recipe submitted by SparkPeople user ANITAWPG.






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Member Ratings For This Recipe

  • I made this for dinner tonight. It wasn't too bad, but reminded me a lot of what I baby food would taste like. Doubt I will make again, unless it's for a baby I have in the future. - 3/29/12

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  • Yum!!! - 12/30/09

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  • WOW! I made this for lunch because I had a variety of root veg in the fridge. Instead of sour cream - which I didn't have - I subtracted the cream calories from calories for 30g of soft goats cheese and grilled it on top of the mashed vegetables - delicious! Will try the sour cream next time. - 12/1/09

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  • Wow. Fabulous recipe. Very tasty and easy to make. - 1/10/09

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  • This recipe is really good and easy to make. - 1/7/09

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  • Use nu salt in place of regular table salt. - 1/5/09

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  • Now you're talkin'! Yummy and healthy! Thanks for sharing! - 1/3/09

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  • I made this and it was great! I didn't use all the broth - didn't need it. Hubby gives thumbs up, too! - 1/3/09

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  • 0 of 1 people found this review helpful
    This REALLY sounds good. Rarely do I save a recipe from here........but I am saving this one!!
    Thanks - 1/3/09

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  • Very Good
    0 of 1 people found this review helpful
    This sounds so good! Cannot wait to try it. Thanks - 1/3/09

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  • Incredible!
    0 of 1 people found this review helpful
    I just love the use of all the healthy root veggies that get so boring to eat by themselves. Thanks! - 1/3/09

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  • I'm drooling here! I may sub the sour cream with plain yogurt. Thanks for sharing- and to COOKIEJIM for the garlic roasting tip! - 1/3/09

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  • Sounds so good - 1/3/09

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  • I LOVE root veggies...thanks for this recipe! Can't wait to try it. I think I might even add some rootibeggas (yes I know it's misspelled, but I don't know how to spell it and it too is a root veggie, hence the rooti part) :). - 1/3/09

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  • 0 of 1 people found this review helpful
    Sounds yummy! - 1/3/09

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  • Yum! I love this combination of foods! - 1/3/09

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  • 0 of 1 people found this review helpful
    I'm making it now! - 1/3/09

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  • As a child, the only mashed root veg waas the potato. Then I went to Europe and had mashed turnips and squash. Mashed carrots and parsnips are also good as a change. - 1/3/09

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  • I want to suggest having roasted garlic around for this type of recipe.Take 4/5 heads garlic,I make 20,and cut off the tops,exposing the cloves.Place on foil and drizzle with good olive oil.Bake at 350* for 45/55 min.till tender.Use like butter,squeese into mashed or whole in dishes.Keeps at rm.tmp. - 1/3/09

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  • I really liked this recipe. My husband, who isn't crazy about turnips even liked it. Thank you for sharing :) - 3/17/07

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