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When you only have a few potatoes and want them mashed, fill in with parsnips -a root vegetable similar in shape to a carrot. The first frost of the season turns their starch to sugar, giving parsnips a subtle, sweet taste. Cook potatoes, carrots and parsnips together for a twist on garden-variety whipped potatoes. —LeAnn Bird, West Jordan, Utah
Nutritional Facts 3/4 cup equals 258 calories, 1 g fat (trace saturated fat), 0 cholesterol, 831 mg sodium, 61 g carbohydrate, 8 g fiber, 5 g protein.
Originally published as Whipped Vegetable Trio in
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