Mashed Potato ‘n’ Parsnip
"This favorite root vegetables recipe originated with my mother, who loved parsnips," recalls Doreen Saunders of Kingston, Ontario. "I've continued the tradition of serving it for special occasions or Sunday dinners."
Total TimePrep: 15 min. Bake: 20 min.
- 1 large potato, peeled and cut into 1-inch pieces
- 1 medium parsnip, peeled and cut into 1/2-inch pieces
- 1 medium carrot, cut into 1/2-inch slices
- 2 tablespoons milk
- 1 tablespoon butter
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- Place the potato, parsnip and carrot in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. In a small bowl, mash the vegetables with milk, butter, brown sugar and salt.
Nutrition Facts3/4 cup: 292 calories, 7g fat (4g saturated fat), 17mg cholesterol, 391mg sodium, 55g carbohydrate (12g sugars, 7g fiber), 6g protein.
Originally published as Mashed-Potato-Carrot-Parsnip Trio in Country Woman March/April 2005
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