Rutabaga and Parsnip Mash
Sick of plain mashed potatoes? Jazz it up with rutabaga and parsnip!
Cook time
10-12 mins
Recipe Difficulty
Easy
Yield
Makes about 4 cups
Ingredients
- 5 cups cubed peeled rutabaga
- 5 cups cubed peeled parsnips
- 2 cups cubed peeled potatoes
- 4 tbsp melted salted butter
- 1 tbsp liquid honey
- 1 clove garlic, finely chopped
- ½ tsp salt
- ½ tsp freshly ground pepper
- 1 tbsp chopped fresh Italian parsley, optional
Directions
- Bring salted water to a boil over medium-high heat. Add rutabaga, parsnips and potatoes and cook until tender when pierced with a fork, about 10 – 12 minutes. Drain well.
- Transfer vegetables to a food processor. Add butter, honey and garlic. Season with salt and pepper. Process until smooth. Stir in parsley.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
188 calories, 6.2 g fat, 2.7 g protein, 32.7 g carbohydrate, 6.9 g fibre, 212 mg sodium