Rutabaga, Carrot, and Parsnip Mash
Nutritional Info
- Servings Per Recipe: 40
- 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
View full nutritional breakdown of Rutabaga, Carrot, and Parsnip Mash calories by ingredient
Introduction
A low fat, low calorie, alternative to mash potatoes. A low fat, low calorie, alternative to mash potatoes.Number of Servings: 40
Ingredients
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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)
Directions
(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.
Member Ratings For This Recipe
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CD12915133
