| Mashed Root Vegetables
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| Servings: 10 Category: Side Dish |
(111 ratings) |
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Nutrition
Information:
Calories:
78
Protein:
2g
Carbs:
15 g
Fat:
1 g
Saturated Fat:
1 g
Sodium:
27 mg
Fiber:
2 g
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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
Instructions - Place cut up vegetables in a large pot of cold water. Cover and bring to a boil.
- Reduce heat and simmer until vegetables are soft, but not falling apart, about 10-12 minutes.
- 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.
- Warm milk, butter, white pepper and nutmeg in a small pan.
- Mash vegetables or beat to desired consistency. Stir in milk mixture.
- 1 serving: about 1/2 cup.
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