Rutabaga, Carrot, and Parsnip Mash
- Minutes to Prepare:
- Number of Servings: 40
Ingredients
Ingredients:Rutabagas, 1 large (remove)*Kosher Salt, Morton Coarse, 1.25 tsp (remove)Parsnips, 2 parsnip (9" long) (remove)Carrots, raw, 2 large (7-1/4" to 8-1/2" long) (remove)Pepper, black, 2 tbsp (remove)Oikos Organic Greek Yogurt, Plain, 6 oz (remove)St Helen’s goat butter, 400 gram (remove)
(1) Cut Rutabaga into cubes
(1a) Start boiling water, and add kosher salt
(1b) Add rutabags cubes, and boil until tender
(2) Cut carrots and parsnips into cubes
(3) Once rutabaga cubes are tender, add the parsnips and carrots.
(4) Once rutabaga, carrots, and parsnips are soft, drain
(5) Mash or use mixer (whip setting) to whip the rutabaga, carrots, and parsnips
(6) Once whipped to desire texture, add Greek yogurt, goat butter, and black pepper, and mix
(7) serve and enjoy
Serving Size: 1-serving = 1/2 cup
Number of Servings: 40
Recipe submitted by SparkPeople user MNSCAFFIDI.
(1a) Start boiling water, and add kosher salt
(1b) Add rutabags cubes, and boil until tender
(2) Cut carrots and parsnips into cubes
(3) Once rutabaga cubes are tender, add the parsnips and carrots.
(4) Once rutabaga, carrots, and parsnips are soft, drain
(5) Mash or use mixer (whip setting) to whip the rutabaga, carrots, and parsnips
(6) Once whipped to desire texture, add Greek yogurt, goat butter, and black pepper, and mix
(7) serve and enjoy
Serving Size: 1-serving = 1/2 cup
Number of Servings: 40
Recipe submitted by SparkPeople user MNSCAFFIDI.
Nutritional Info Amount Per Serving
- Calories: 94.9
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 68.8 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 1.0 g
- Protein: 0.8 g
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