Try this Winter Root Vegetables Mashed W/ Horseradish recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan, cook the turnips and parsnips in lightly salted boiling water for 5 minutes. Add the potatoes and cook for another 8 to 10 minutes or until vegetables are just tender. While the vegetables are cooking, heat the cream, butter and horseradish in a small saucepan over low heat (do not simmer or boil). Drain vegetables and put them back in the large saucepan and cook over moderately high heat stirring constantly to evaporate excess moisture. Remove from heat. Strain the cream mixture into vegetables pressing down on solids to extract as much of the flavored cream as possible. Mash vegetable by hand leaving them a little chunky. Stir in parsley, cheese if using, and season to taste with salt and pepper. Serve immediately. Yield: 4 to 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: JOHN ASH SHOW #JA9771 Posted to MC-Recipe Digest V1 #501 by Bill Spalding
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 343 | ||
Calories from Fat: 339 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.6g | 50 % | |
Saturated Fat 23.6g | 118 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 114.8mg | 35 % | |
Sodium 182.8mg | 6 % | |
Potassium 83.4mg | 2 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 1.5g | ||
Protein 1.3g | 2 % | |
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: 343
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