Ginger Mashed Veggies Recipe

Publisher Photo

Ginger Mashed Veggies Recipe

Be the first to add a review
Publisher Photo
“My best friend, Helen Gilpin, shared this delicious recipe with me,” writes Ella Mae Hoefling of New Brunswick, New Jersey. This light and nutritious side is bursting with fall flavor!
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.

Ingredients

  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 4 small carrots, cut into 1-inch chunks
  • 2 medium parsnips, peeled and cut into 1-inch chunks
  • 1/4 cup half-and-half cream
  • 2 tablespoons reduced-fat butter
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons molasses
  • 1 teaspoon minced fresh gingerroot
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Place the sweet potatoes, carrots and parsnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and mash with the remaining ingredients. Yield: 6 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Ginger Mashed Veggies in Light & Tasty

Nutritional Facts

2/3 cup: 152 calories, 4g fat (2g saturated fat), 13mg cholesterol, 350mg sodium, 29g carbohydrate (14g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 4 small carrots, cut into 1-inch chunks
  • 2 medium parsnips, peeled and cut into 1-inch chunks
  • 1/4 cup half-and-half cream
  • 2 tablespoons reduced-fat butter
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons molasses
  • 1 teaspoon minced fresh gingerroot
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  1. Place the sweet potatoes, carrots and parsnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and mash with the remaining ingredients. Yield: 6 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Ginger Mashed Veggies in Light & Tasty

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGinger Mashed Veggies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review