Mashed Root Vegetables
Mash these root vegetables as you would potatoes: Either smooth or lumpy, they are absolutely delicious and perfect with roasted poultry.
  • 1 pound all-purpose potatoes, peeled and cut into 1-inch chunks
  • 1/2 pound sweet potatoes, peeled and cut into 1-inch chunks
  • 1/2 pound carrots, peeled and cut into 1-inch chunks
  • 1/2 pound white turnips, peeled and cut into 1-inch chunks
  • 1/2 cup chicken broth, canned or homemade
  • 2 tablespoons skim milk
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons thinly sliced scallions

1. Place all-purpose potatoes, sweet potatoes, carrots and turnips in large saucepan. Add chicken broth and cold water to cover by 1 inch. Cover and bring to a boil over high heat, reduce heat to medium-low and simmer until vegetables are fork-tender, 15 to 20 minutes. Drain in a colander and return to cooking pot.

2. Mash vegetables with milk and stir in sour cream, Parmesan, pepper and salt. Transfer to a serving dish and sprinkle with scallions.

Nutritional Information
Per serving: 169 calories, 1.8g total fat, .8g saturated fat, 0.6g monounsaturated fat, 0.1g polyunsaturated fat, 5.2g dietary fiber, 5g protein, 35g carbohydrate, 4mg cholesterol, 284mg sodium.
Good source of: beta-carotene, fiber, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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