| 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 <ksonness@SUFFOLK.LIB.NY.US> on
Mar 12, 1998
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