Parsnip Mashed Potatoes

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* Exported from MasterCook *

 

Parsnip Mashed Potatoes

 

Recipe By :Weight Watchers, November/December 2000

Serving Size : 8 Preparation Time :0:00

Categories : Salads And Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 pounds Yukon Gold potatoes -- peeled and cubed

1 1/2 pounds parsnips -- peeled and sliced ½—inch thick

1 14-ounce can imitation chicken broth

1 1/2 cups water

1 tablespoon unsalted butter

2 leeks -- white part only, cleaned and chopped

1 teaspoon minced fresh thyme -- or ½ teaspoon dried

1/2 cup fat-free half-and-half

1 tablespoon extra-virgin olive oil

3/4 teaspoon salt

1/4 teaspoon white pepper

 

In a stockpot or Dutch oven, bring the potatoes, parsnips, broth, and the water

to a boil. Cook, covered, until the vegetables are

very tender, about 25 minutes.

 

Meanwhile, melt the butter in a medium nonstick skillet over medium heat. Add

the leeks and sauté until softened, 5 minutes; add the

thyme and sauté until tender, 2—3 minutes more. Set aside.

 

Drain the potato-parsnip mixture in a colander set over a bowl, reserving the

liquid. Return the vegetables to the same pot and

coarsely mash. Transfer to a food processor.

 

Bring 2/3 cup of the cooking liquid and the half-and-half to a simmer in a

medium saucepan; stir in the oil, salt, and pepper. With

the food processor running, pour the mixture through the feed tube and pulse,

stopping to scrape the sides once or twice, until

smooth. Transfer to a serving bowl and stir in the leeks.

 

Per serving (3/4 cup): 240 Cal, 4 g Fat, 1 g Sat Fat, 4 mg Chol, 285 mg Sod, 48

g Carb, 6 g Fib, 5 g Prot, 61 mg Calc. POINTS per

serving: 4.

 

Description:

" Yukon gold potatoes and parsnips team up for a deliciously different

side dish that’s easy to make in your food processor. "

S(Formatted by):

" KES on 12/12/00 "

 

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NOTES : This dish can be made up to two days ahead; simply transfer to a

microwavable casserole dish, cover, and refrigerate. On the

day of serving, let it come to room temperature then microwave on High six

minutes, stopping to stir every two minutes, until piping

hot. To wash the leeks, trim off the green stalks and slice the white part in

half lengthwise. Then rinse thoroughly under running

water, fanning the layers out to remove all the grit.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0