Potato and Parsnip Puree - 42g Carbs, 7g Fiber
From www.lifescript.com and FoodFit
Serves: 4
Preparation time: 15 minutes
Cooking time: 45 minutes
2 potatoes
2 parsnips
1/2 cup milk
2 Tbsp butter
Salt to taste
Freshly ground black pepper
1. Peel and cut the vegetables into 2" cubes. Place in cold salted
water. Bring to a boil and cook for 25 to 30 minutes, until a knife
can be inserted without resistance.
2. Drain and mash well.
3. Return to the heat and stir in the milk, butter, salt and
pepper. Serve hot.
Serving Size: about 1/2 cup
Nutrition Facts:
245 Calories, 7g Total Fat, 4g Saturated Fat, 5g Protein,
42g Total Carbs, 7g Dietary Fiber, 232mg Sodium,
26% Calories from Fat, 8% Calories from Protein,
67% Calories from Carbs
Make it Quicker:
After cutting the vegetables into 2" cubes in Step 1, place them in a
microwave-safe bowl, add a splash of water, cover with plastic wrap
and microwave them on high for 10-15 minutes. Continue with step 2.
Make it Lower Fat:
Omit half the butter and substitute skim milk or chicken stock.