This streamlined dish gets its appeal from a great flavor combination and a rustic coarse texture. It's nice with roasted pork tenderloin or lean leg of lamb.
Recipe information
Yield
Serves 6
Ingredients
1 1/2 pounds white potatoes (about 4 large) peeled, cubed
3/4 pound parsnips, peeled, cubed
1 bay leaf
1/2 cup (or more) low-fat (1%) milk
1 tablespoon butter, melted
Preparation
Combine potatoes, parsnips and bay leaf in medium saucepan. Add enough cold water to cover vegetables. Bring to boil. Reduce heat to medium and simmer until vegetables are very tender, about 20 minutes. Drain well; discard bay leaf. Return vegetables to same saucepan. Add 1/2 cup milk and mash vegetables to coarse puree. Add more milk, if desired. Season to taste with salt and pepper. Transfer to bowl. Drizzle with melted butter and serve.
Nutrition Per Serving
Per serving: calories
169; total fat
3 g; saturated fat
1 g; cholesterol
6 mg
#### Nutritional analysis provided by Bon Appétit
