Peal and cut the parsnips to smaller pieces so they cook sooner. Put the pieces into a large pot with water and some salt. Bring the pot to a boil and then simmer for 20-25 minutes. When the parsnips are near ready, steam the spinach for a few minutes.
Strain the parsnips and mash them in the pot. I like to use a large fork; my fiance prefers a food mixer. Add a little coconut milk to help the mixing process and make it creamy. Add the steamed spinach. Add salt and pepper to taste. Serve with a little cinnamon sprinkled on top.
I find that parsnips need more salt to get to a good flavor than potatoes.
This works great with: http://bigoven.com/recipe/167247/bourbon-chicken
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (336g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 48 (22%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 164mg||6 %|
|Potassium 1435.2mg||38 %|
|Total Carbohydrate 41.6g||12 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 28.8g|
|Protein 6.1g||9 %|
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Calories per serving: 219
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