Try this Mashed Root Vegetables with Horseradish recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan of boiling salted water cook the turnips and the parsnips for 10 minutes, add the potatoes, peeled and cut into 1/2-inch pieces, and boil the vegetables for 10 to 12 minutes, or until they are tender. While the vegetables are cooking, in a small saucepan heat the cream with the thyme, butter, and the horseradish to taste over low heat until the mixture is hot. Keep warm. Drain the vegetables, in the pan cook them over high heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated, and remove the pan from the heat. Add the cream mixture to the potato mixture, straining it through a fine sieve and pressing hard on the solids if desired. Mash the vegetables with a potato masher and stir in the salt and pepper to taste. Yield: 4 servings Recipe by: Food TV Posted to recipelu-digest Volume 01 Number 289 by "Diane Geary"
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 110 | ||
Calories from Fat: 26 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 8.2mg | 0 % | |
Potassium 450.3mg | 12 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 18.1g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 110
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