Fill a large stockpot with lightly salted water and bring to boiling. Boil parsnips, turnips, and carrots for 20 minutes; add potatoes and continue to boil for 15 minutes or until vegetables are fork tender. Drain; transfer cooked vegetables to a large mixing bowl.
Recipe
Author
Hy-Vee Weekly Ad
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Description
Why just stick to mashed potatoes? Up the nutrient content of this ultimate comfort food by adding additional root vegetables to the mash.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. parsnips, peeled and cut into 2-inch pieces | ||
| 1 lbs. turnips, peeled, and cut into 2-inch pieces | ||
| 1 large carrot, peeled and cut into 2-inch pieces | ||
| 2 lbs. russet potatoes, peeled, and cut into 2-inch pieces | ||
| ¼ c. Hy-Vee unsalted butter | ||
| 1 medium yellow onion, chopped | ||
| 2 tbsp. Hy-Vee 2% milk | ||
| 1 tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee ground black pepper |
Things To Grab
- Large stockpot
- Colander
- Large mixing bowl
- Medium skillet
- Electric mixer
Directions
While vegetables are boiling, Heat butter in a medium skillet over medium-high heat. Add onion and cook for 4 to 6 minutes or until onions have softened.
Add onion and butter mixture, milk, salt, and pepper to vegetables in mixing bowl. Beat with an electric mixer until well combined. Serve immediately.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 15mg
- Sodium: 340mg
- Total Carbohydrates: 36g
- Protein: 4g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 20%
Recipe Source:
From the week of February 13, 2019