Tuesday, April 12, 2016

Steamed Parsnip And Potato Mash

Parsnips-Part of the Carrot Family

My husband bought some Parsnips. We've actually never had them before. Either of us. And as we're always looking for new foods and recipes to try, he decided to pick some up. We went online to see how to use them and found this recipe, which we tweaked somewhat to our needs and to make it our own. We are eating healthier so this was great. And being on pretty much a no sodium diet myself we have omitted the salt for this recipe but left just a tad in it for sharing with you. You will just need to add more to your preference.

Also I didn't boil these instead to make sure to get all the nutrients I could I steamed them along with the potatoes.


A little information on parsnips
Parsnips are a sweet, taproot veggie closely related to the carrot family. t is one of the excellent sources of soluble and insoluble dietary fiber.
parsnip contains many poly-acetylene anti-oxidants such as falcarinol, falcarindiol, panaxydiol, and methyl-falcarindiol.
Fresh roots are also good in vitamin-C and is rich in many B-complex groups of vitamins such as folic acid, vitamin B-6 , thiamin, and pantothenic acid as well as vitamin K  vitamin E and minerals like iron, calcium, copper, potassium, manganese and phosphorus.

Steamed Parsnip And Potato Mash

Ingredients:

1 1/2 pounds parsnips
1 1/2 pounds potatoes
1 teaspoon Salt (optional)
2 Tbsp unsalted butter (you can also use salted butter for some additional flavor)
1 Tbsp chopped parsley
1 Tbsp chopped chives
1/8 teaspoon black pepper
1/8 teaspoon garlic pepper

Cooking Method:

1 Peel the parsnips. Cut them 1 inch thick into chunks. Peel the potatoes and cut them into 1 inch chunks.
2 Place into a steamer, cover and let cook for about 25 minutes. 
3 Use a mixer and mash the parsnips and potatoes until nice and creamy.  Add butter and mash some more. Stir in the chopped parsley and chives. Add black pepper, garlic pepper and some salt to taste.

I omit the salt as I'm on a very low sodium diet, but you can add to your taste. 

Hope you enjoy this recipe. Thanks for stopping by. Be well, blessed and have a nice day. Love, Mary

NewsFeed

Subscribe to our Feeds

Get the latest News



Borrowed Photos

Many Photos used on my website are mine. But for the times I don't use my own, I get my photos here at Public Domain Pictures

Our Friends