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Mashed Root Vegetables
  (124 ratings) Nutrition Information:
Calories: 78Protein: 2 g Carbs: 15 g Fat: 1 g Saturated Fat: 1 g Sodium: 27 mg Fiber: 2 g
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Instead of making mashed potatoes and sweet potatoes - try combining the two by making this delicious, nutrient-rich mashed root vegetable recipe!
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Ingredients:
2 Yukon gold or russet potatoes, peeled, cubed
2 cups sweet potato, peeled and diced
1/2 cup carrot, peeled, diced
1/2 cup turnip, peeled, diced (1 small)
1/2 cup evaporated skim milk
1 tablespoon unsalted butter
Pinch ground nutmeg
Pinch ground white pepper
2 cups sweet potato, peeled and diced
1/2 cup carrot, peeled, diced
1/2 cup turnip, peeled, diced (1 small)
1/2 cup evaporated skim milk
1 tablespoon unsalted butter
Pinch ground nutmeg
Pinch ground white pepper
Directions:
| 1 | Place cut up vegetables in a large pot of cold water. Cover and bring to a boil. |
| 2 | Reduce heat and simmer until vegetables are soft, but not falling apart, about 10-12 minutes. |
| 3 | Drain vegetables then return to pot. To evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly, 1-2 minutes. Stir them constantly to prevent scorching. |
| 4 | Warm milk, butter, white pepper and nutmeg in a small pan. |
| 5 | Mash vegetables or beat to desired consistency. Stir in milk mixture. |
| 6 | 1 serving: about 1/2 cup. |
| 7 | ENJOY! |
| Ratings & Reviews |
(124 ratings) |
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| Features from Our Dietitian |
 Dietitian ConsultMeghan Tiernan (MS, RD, LDN) is a registered dietitian with
a passion for helping others achieve a healthy lifestyle. She strives
to help others learn the most nutritious way to eat, in order to achieve
good health. |
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