Carrot Potato And Parsnip Mash Recipe
Ingredients
| Butter | 2 Tablespoon, divided | |
| Onion | 1/2 Cup (16 tbs), minced | |
| 2 Yukon gold potatoes, peeled and coarsely chopped | ||
| 6 large carrots, cut into 1/2 inch slices | ||
| 6 small parsnips, cut into 1/2-inch slices | ||
| Water | 1 3/4 Cup (16 tbs) | |
| 2 tablespoons fat-free, less-sodium chicken broth | ||
| Chives | 1 Tablespoon, minced | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
Directions
1. Melt 1 tablespoon butter in a large saucepan over medium heat. Add onion, and saute 4 to 5 minutes or until soft. Stir in potato, carrot, and parsnips. Add water, and bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until vegetables are tender. Uncover and cook 8 to 10 minutes or until liquid evaporates, stirring occasionally.
2. Add broth and remaining 1 tablespoon butter. Mash mixture with a potato masher. Stir in chives, salt, and pepper.
2. Add broth and remaining 1 tablespoon butter. Mash mixture with a potato masher. Stir in chives, salt, and pepper.
Chef
