Home > Recipes > Mashed Winter Vegetables

Mashed Winter Vegetables Recipe

“I first saw this side dish on a cooking show, and it’s since become one of my fall staples,” shares Kathy Lynch of Aloha, Oregon. “It’s special enough to serve at Thanksgiving.”

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Mashed Winter Vegetables Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Mashed Winter Vegetables Recipe

Prep: 20 min. Cook: 45 min.

Yield: 10 Servings

20 45 65

Ingredients

1 large rutabaga, peeled and cut into 3/4-inch cubes
3 medium turnips, peeled and cut into 3/4-inch cubes
2 medium parsnips, peeled and cut into 1/2-inch slices
2 medium carrots, cut into 1/2-inch slices
1/4 cup fat-free milk
2 tablespoons butter
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon sugar

Directions

Place the rutabaga, turnips, parsnips and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until tender. Drain and place the vegetables in a large bowl; mash. Add the milk, butter, salt, pepper and sugar; stir until blended. Yield: 10 servings.

Nutritional Analysis: 2/3 cup equals 89 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 362 mg sodium, 16 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Mashed Winter Vegetables in Light & Tasty October 2005, p59