Serves: 8
Ingredients:
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
½ cup low sodium vegetable broth or water
2 pounds parsnips, scrubbed and thinly sliced
¼ cup chopped fresh herbs (parsley and chives recommended)
Kosher salt and freshly ground black pepper
Directions:
Bring butter, oil, and broth or water to a boil in a large pot or Dutch oven. Add parsnips; season with salt and pepper, cover and cook for 10-15 minutes or until parsnips are tender. Add fresh herbs and mash gently with a potato masher or wooden spoon until well combined, but still chunky. Season with additional salt and pepper, if desired.
Nutrition Information Per Serving:
Calories: 112
Total Fat: 3 grams
Saturated Fat: gram
Total Carbohydrate: 20 grams
Protein: 1 gram
Sodium: 101 milligrams
Cholesterol: 4 milligrams
Fiber: 6 grams