Parsnips, if you haven't had them before, are like a cross between a carrot and potato. Whether they're roasted, in soups, or mashed like potatoes, people are always pleasantly surprised to discover parsnips.
Servings and Ingredients
|8||medium parsnips (about 2 pounds), peeled and cut into 1/2-inch chunks|
|1 c.||Hy-Vee shredded Swiss cheese|
|4 tbsp.||Hy-Vee butter|
|1 tbsp.||cream-style horseradish|
|½ tsp.||Hy-Vee salt|
|⅓ c.||Hy-Vee crispy onions|
|2 tbsp.||chopped fresh parsley|
- In a large saucepan, bring 2 quarts water to a boil. Add parsnips; return to boil, reduce heat and simmer for 15 minutes or until tender. Drain. While still hot, whip parsnips with electric mixer until mashed. Add cheese, butter, horseradish and salt; continue whipping until combined. Transfer to a serving bowl; garnish with crispy onions and parsley.
280 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 40mg
- Sodium: 270mg
- Total Carbohydrates: 31g
- Protein: 7g
Vitamin A 10%
Vitamin C 45%
Hy-Vee Seasons Back to School 2013.