Mashed Potato and Parsnip

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Mashed Potato and Parsnip
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Health Score:
Health Score
6,0 / 10
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 40 min.
Ready in
Calories:
326
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie326 kcal(16 %)
Protein6.21 g(6 %)
Fat12.2 g(11 %)
Carbohydrates49.83 g(33 %)
Sugar added0 g(0 %)
Roughage2.72 g(9 %)
Vitamin A52.1 mg(6,513 %)
Vitamin D0.53 μg(3 %)
Vitamin E0.89 mg(7 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.85 mg(7 %)
Vitamin B₆0.09 mg(6 %)
Folate46.02 μg(15 %)
Pantothenic acid0.6 mg(10 %)
Biotin0.77 μg(2 %)
Vitamin B₁₂0.19 μg(6 %)
Vitamin C12.16 mg(13 %)
Potassium332.26 mg(8 %)
Calcium113.97 mg(11 %)
Magnesium26.08 mg(9 %)
Iron1.85 mg(12 %)
Iodine9.35 μg(5 %)
Zinc0.35 mg(4 %)
Saturated fatty acids4.16 g
Cholesterol14.24 mg
Author of this recipe:
How healthy are the main ingredients?
Parsnipsalt

Ingredients

for
6
Ingredients
35 ounces
Yukon gold potato (peeled and cut into large chunks)
16 ounces
Parsnips (cubed and divided)
2 tablespoons
1 cup
kosher salt (to taste)
freshly ground Black pepper (to taste)

Preparation steps

1.
In two separate pots, bring water to a boil. Add the potatoes to one and the parsnips to the other. Simmer until for tender, about 15 minutes. Drain the potatoes and add to a large pot. Drain the parsnips and add half to the pot with the potatoes. Leave the other half of cooked parsnips in the colander and set aside.
2.
Melt 2 tablespoons of butter with the whole milk and pour over the potatoes. Mash with a potato masher. Add in the additional cubed parsnips, season with salt and pepper, and stir to mix. Serve hot.