Mashed "Potato" Parsnips

1. 1

   Place the parsnips in a large saucepan, then add enough cold water to cover by 1 inch. Bring to a boil over high heat and add a pinch of salt. Reduce the heat to medium-high and simmer, adding a little more water if necessary to keep the parsnips barely covered, until tender, 25 to 30 minutes.

2. 2

   Drain and reserve the cooking liquid. Set the parsnips aside and return the liquid to the pan. Bring to a boil over high heat. Boil until reduced to 3/4 cup. Return the parsnips to the pan and add the butter. Working in batches, transfer the contents of the saucepan to a food processor and puree until smooth. Return to the saucepan, season with salt and pepper, then heat over medium until hot.

3. 3

   Nutrition information per serving: 190 calories; 30 calories from fat (16 percent of total calories); 3.5 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 41 g carbohydrate; 9 g fiber; 11 g sugar; 3 g protein; 140 mg sodium.

* Per serving · 4 servings · Values may vary.

No additional tips available.