Try this Mashed Sweet Potatoes and Parsnips recipe, or contribute your own.
Suggest a better descriptionCombine sweet potatoes and parsnips in large saucepan. Cover with cold water; bring to a boil over high heat. Reduce heat and simmer, uncovered, 15 minutes or until vegetables are tender.
Drain vegetables; return to pan. Add milk, butter, salt and nutmeg. Mash with potato masher over low heat until desired consistency is reached. Stir in chives.
Dietary Exchanges: 1 1/2 Carb, 1/2 Fat per 1/2 cup serving
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 26 | ||
Calories from Fat: 26 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 20.5mg | 1 % | |
Potassium 7mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 0 % | |
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: 26
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