This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables."
-Gertrude Stein, Author
I also like to use a potato ricer to make my mashed parsnips. It gives the recipe a smoother texture but there's still some body to the dish.
Servings: 4 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe can be divisible by 2.
This recipe does not make very good leftovers.
|1 1/2 lb||parsnips|
|2 tsp||unsalted butter|
|1/4 cup||non-fat buttermilk|
|1/4 cup||2% milk|
|fresh ground black pepper|
Place the water in a large stock pot over high heat.
Add the parsnips to the stock pot and make sure they are covered by at least an inch of water. Bring to boil and then reduce heat until the water is simmering.
Cook the parsnips about 15 – 20 minutes until slightly soft in the middle. They should give when squeezed.
Remove from heat and drain water. Add butter, buttermilk, milk and salt. Mash parsnips until creamy. I sometimes like to leave some chunks. If you like them smooth be careful because over mashing will result in a pasty dish. Add ground black pepper to taste.
Serving size: about 1 cup
|Calories 158||Calories from Fat 24|
|% Daily Value|
|Total Fat 3g||4%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 32g||11%|
|Dietary Fiber 8g||33%|
|Vitamin A 2%||Vitamin C 48%|
|Calcium 11%||Iron 6%|
|Vitamin K 38 mcg||Potassium 686 mg|
|Magnesium 54 mg|