5 INGREDIENTS OR LESS
Mashed Parsnips, Potatoes & Apples 2–5
P r e p 1 5 m i n
C o o k 2 0 m i n
Scan to get your exact PersonalPoints™ value
Ser ves 6
Parsnips look like white carrots but are sweeter and starchier, so they’re made to be mashed. Brown butter adds nutty flavor, taking this simple side to next level.
1 lb parsnips, peeled and cut into ½-inch slices 1 lb Yukon gold potatoes, peeled and cut into ¾-inch chunks 1 large McIntosh apple, peeled, cored, and cut into ¾-inch chunks 2 tbsp unsalted butter ½ tsp chopped fresh thyme 1 tsp salt ⅛ tsp black pepper
1. In a large saucepan over medium heat, cook the parsnips, potatoes, apple, and 1 cup water, covered, stirring occasionally, until the vegetables are softened, about 20 minutes. 2. Meanwhile, in a small skillet over medium heat, cook the butter until it starts to foam. Swirl the pan and cook until the foam subsides and the milk solids turn brown. Pour over the parsnip mixture. 3. With a potato masher, mash the parsnip mixture until it forms a coarse purée. Stir in the thyme, salt, and pepper. Stir in water if the mixture seems dry, reheating over low heat if needed. Per serving (about ¾ cup) 161 Cal, 4 g Total Fat, 3 g Sat Fat, 409 mg Sod, 30 g Total Carb, 8 g Sugar, 6 g Fib, 2 g Prot.
TEST KITCHEN TIP
244
Easy Ever yday Cooking
A potato masher isn’t the only option when you’re making a mash. You can use a hand mixer, which is the speediest way, or a food mill if you have one. If you’re in a pinch with only a fork on hand, that works, too! It may take a little longer, but it gets the job done.