3 whole garlic cloves, peeled
1 parsnip, peeled and cut into 1-inch chunks
2 large russet potatoes, peeled and cut into 1-inch chunks
3/4 cup water
1/2 cup fortified plain unsweetened soy milk or other non-dairy milk
1/2 tsp salt
1/8 tsp ground black pepper
Place the garlic in a medium saucepan. Arrange the parsnip over the garlic. Then arrange the potatoes over the parsnip. Add the water and bring to a simmer over medium heat. Reduce the heat to low, cover, and cook for about 25 minutes, until the parsnips and potatoes are tender when pierced with a knife. Check occasionally and add more water, 1 tablespoon at at time, if the saucepan becomes too dry.
Mash with a potato masher or fork. Then stir in enough soymilk to obtain a creamy consistency. Season with salt and pepper to taste.
Stored in a covered container in the refrigerator, leftover Parsnip Mashed Potatoes will keep for up to 2 days.
PER SERVING: 161 calories; 0.6 g fat; 0.1 g saturated fat; 3.4% calories from fat; 0 mg cholesterol; 4.1 g protein; 36.1 g carbohydrate; 3 g sugar; 4.3 g fiber; 328 mg sodium; 63 mg calcium; 0.9 mg iron; 15.1 mg vitamin C; 3 mcg beta-carotene; 0.3 mg vitamin E
http://www.cancerproject.org/classes
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Created by Karna
Juice made from fresh, raw fruits and vegetables is tasty, very nutritious and colorful. We often mix the fruit and vegetables in one filling breakfast drink.
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