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Mashed Root Vegetables
Mashed Root Vegetables

Category: Side Dish | Serves: 10

(124 ratings)

Nutrition Information:
Calories: 78
Protein: 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!
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
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.

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