Name: Mashed Roots
Ingredients: 4 c Baking potatoes; peeled and cubed --about 1 1/2 pounds; 2 c Peeled parsnip; sliced -about 12 ounces; 2 c Peeled turnip; peeled and cubed; 2 Bay leaves; 5 tb Reduced calorie stick margarine; 1/4 c Skim milk; 1/2 ts Salt; 1/4 ts Pepper

All this that we here [in hell] suffer is through you. You should have taught us the things of God, and did not. You should have restrained us from sin and corrected us, and you did not. You were the means of our original corruption and guiltiness, and yet you never showed any competent care that we might be delivered from it. Woe unto us that we had such carnal and careless parents; and woe unto you that had no more compassion and pity to prevent the everlasting misery of your own children.

Richard Mather

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Potatoes, Sides, Vegetables	6	Servings

INGREDIENTS

4	c	Baking potatoes; peeled and cubed –about 1 1/2 pounds
2	c	Peeled parsnip; sliced -about 12 ounces
2	c	Peeled turnip; peeled and cubed
2		Bay leaves
5	tb	Reduced calorie stick margarine
1/4	c	Skim milk
1/2	ts	Salt
1/4	ts	Pepper

INSTRUCTIONS

1. Place first 4 ingredients in a large saucepan; cover with water, and
bring to a boil. Cook 20 minutes or until vegetables are very tender. Drain
well; discard bay leaves. Return vegetables to pan; add margarine, milk,
salt, and pepper. Beat at medium speed of a mixer until smooth.
Yield 6 servings (serving size: 1 cup).
Calories 221 (26% from fat); fat 6.4g (sat 1.3g, mono 2.7g, poly 2g);
protein 3.7g; carb 38.7g; fiber 3.9g; chol 0mg; iron .9mg; sodium 342mg;
calcium 56mg.
Recipe by: Cooking Light Magazine, March 1997, page 152
Posted to EAT-L Digest  by Karen Sonnessa <[email protected]> on
Mar 12, 1998

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