Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 40mg
- Sodium: 270mg
- Total Carbohydrates: 31g
- Protein: 7g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 45%
0%
Iron 6%
0%
Calcium 20%
Recipe Source:
Hy-Vee Seasons Back to School 2013.