Mashed Parsnips and Carrots
3-4
Servings
Servings
10m PT10M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #1017
October 21, 2011
Categories: Dinner, Side Dishes, Vegetables, Carrot, 5 Ingredients Or Less, Entertaining, Boil more
" I like to serve some different vegetables and try to combine different ones. We liked this one. This recipe may help to get the young ones to eat more veggies. The flavour of these two really go well together and touch of nutmeg adds to it"
Original recipe yields 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (137.9 g)
- Calories 101.2
- Total Fat - 5.2 g
- Saturated Fat - 3.1 g
- Cholesterol - 0 mg
- Sodium - 8 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 3.7 g
- Sugars - 4.1 g
- Protein - 1.2 g
- Calcium - 33.3 mg
- Iron - 0.5 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.1 mg
Step 1
Cover the parsnips and carrots with water, bring to a boil and cook until they are soft, approximately 20 minutes
Step 2
Coarse mash the vegetables, add nutmeg, butter, salt and pepper, mix well
Step 3
Serve piping hot
Tips & Variations
No special items needed.
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