Mashed Winter Vegetables

Name: Mashed Winter Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10 servings.
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

“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.”

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.

Nutrition Facts

2/3 cup: 89 calories, 3g fat (1g saturated fat), 6mg cholesterol, 362mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Rutabaga Casserole in Light & Tasty October/November 2005

Reviews

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mother of 3

Feb 25, 2014

Mmmm: I omitted the carrots & parsnips, & substituted Trader Joe's unsweetened vanilla almond milk and 2 tablespoons honey. Then I sprinkled in nutmeg & cinnamon. Delicious this way.
ltillner

Nov 24, 2013

We love this at Thanksgiving or anytime! Just remember to take the hard center out of the parsnips before cooking!