Mashed Parsnips & Carrots

  • Number of Servings: 2
Ingredients
Parsnips, 1 parsnip (9" long) Baby Carrots, raw, 12 mediumLand O Lakes, Salted Butter, 1 Tbsp, 1 servingSalt, 1 tsp Pepper, black, 1 dash*Lactaid Fat Free Milk, .25 cup Garlic, 1 clove
Directions
clean, peel & dice parsnips. Add parsnips and baby carrots to boiling water, cook until soft. Drain and put vegetables into food processor with butter, salt, pepper, garlic, and milk. Blend until smooth & serve.

Number of Servings: 2

Recipe submitted by SparkPeople user JENSOLO1.

Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 142.0
  • Total Fat: 6.1 g
  • Cholesterol: 15.0 mg
  • Sodium: 1,250.1 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 2.7 g

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