Creamy Mashed Parsnips with Carrots

Ingredients

• 4 medium parsnips, peeled and chopped
• 2 medium carrots, peeled and chopped
• 2 tbsp unsalted butter
• 0.25 cup low sodium vegetable broth
• 0.25 tsp salt
• 0.25 tsp black pepper
• 1 tbsp fresh parsley, chopped, for garnish

Method

1. Boil the chopped parsnips and carrots in a large pot.
2. Cook for 15 to 20 minutes, until both vegetables are tender enough to pierce easily with a fork.
3. Drain and return them to the pot.
4. Add the butter and mash until mostly smooth.
5. Stir in vegetable broth a little at a time until the texture is creamy, then season with salt and pepper.

Nutrition

Nutrition is estimated per serving from the original source and is a guide rather than a measurement. Actual values vary with ingredients, brands and portion size.

Original source

Diabetes Food Hub. Open the credited publication to review its complete context, serving notes and later changes.

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About this recipe

Inflameless provides general cooking and food education. Recipe labels do not confirm suitability for a medical condition or allergy.

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