- Serves: 4
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 320cal
- 14g fat (9g sat)
- 35mg chol
- 260mg sodium
- 44g carb
- 6g fiber
- 6g protein
Ingredients
- 1 pound parsnips, peeled and cut into 2-inch pieces
- 1 pound Yukon gold potatoes, peeled and cut into 2-inch pieces
- 1/4 cup grated Parmesan cheese (or your favorite cheese)
- 1/4 cup whole milk, warmed
- 1/4 cup butter, at room temperature
- Pinch of nutmeg
- Salt and pepper, to taste
Directions
Place parsnips and potatoes in a large pot with enough cold water to cover; salt water to taste. Bring to a boil and simmer until vegetables are tender, 12 to 15 minutes.
Drain parsnips and potatoes well and allow to steam dry for a few minutes. Pass through a ricer or mash by hand. Stir in cheese, milk, butter and nutmeg. Season to taste with salt and pepper.
Special notes:
Kids of all ages, with a little help, can mash the potatoes and stir in the cheese, milk and butter.
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