Recipe - Mashed Roots

4 cup Baking potatoes; peeled and
cubed about 1 One half pounds
2 cup Peeled parsnip; cut or sliced up
about 12 ounces
2 cup Peeled turnip; peeled and
cubed
2 Bay leaves
5 tablespoon Reduced calorie stick
margarine
One fourth cup Skim milk
One half teaspoon Salt
One fourth teaspoon Pepper

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 EATL Digest by Karen Sonnessa ksonness@SUFFOLK.LIB.NY.US on
Mar 12, 1998