Mashed Parsnips
- Level: Easy
- Yield: 4 servings (about 2 3/4 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 109
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 22
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 3
- Sodium
- 410
- Total: 35 min
- Active: 15 min
Ingredients
1 pound parsnips, peeled and cut into chunks
1 clove garlic, peeled
Kosher salt and freshly ground black pepper
2/3 cup low-sodium vegetable broth
1/3 cup plain Greek yogurt
Chopped fresh chives, for garnish
Directions
Special equipment:
a potato masher, immersion blender or handheld mixer- Place the parsnips and garlic in a medium saucepan with salted cold water to cover. Bring to a boil. Cook until the parsnips and garlic are tender, about 20 minutes. Drain and return to the saucepan. Mash the parsnips and garlic with a potato masher.
- Meanwhile, heat the broth in a small saucepan. Add the broth and yogurt to the parsnips, mashing to the desired consistency. To make them very smooth, use an immersion blender. Alternatively, use a handheld mixer for a chunkier consistency. Season with salt and pepper to taste. Sprinkle with the chives before serving.