Creamy Parsnip and Potato Mash

50 minutes Servings: 8
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Our new holiday mantra: parsnips are the new caviar. Stealth nutrition is boon at those times of the year that we all over indulge. In a move that would earn props from any personal trainer, fiberful parsnips added to traditional mashed potatoes deliver a righteous 10 grams of fiber per serving. A tummy-taming pour of Green Valley Organics Lactose-Free Kefir adds creaminess, a delightful tang and beneficial bacteria. Try our tempting add-ons to take this showstopper over the top.

Shared by Green Valley Organics
Ingredients

4 lbs. Yukon gold potatoes, peeled and cubed

2 lbs. parsnips, peeled and chopped

3 sprigs fresh rosemary

3 cloves garlic, peeled

3 Tbsp. non-hydrogenated natural spread (we like Earth Balance Buttery Spread)

1 cup Green Valley Organics Lactose-Free Plain Kefir

Salt and fresh ground black pepper

2 Tbsp. extra virgin olive oil


Marvelous Mix-Ins and Toppers (choose one or more)

1/4 cup fresh minced chives

1/4 cup chopped parsley mixed with 1 Tbs. lemon zest

1/3 cup walnuts sautéed in olive oil, salt and black pepper

1/2 cup crispy shallots

4 strips crisp apple wood-smoked bacon, thinly sliced

1 cup thinly sliced greens (kale, spinach, chard) sautéed with garlic

2/3 cup chopped roasted red peppers, green olives and capers


Instructions
  1. Place potatoes and parsnips in a large pot, cover with cold water and add rosemary, garlic and a generous teaspoon of salt.
  2. Bring to a boil and simmer until the potatoes and parsnips are tender, about 25 to 30 minutes.
  3. Drain the vegetables, discard rosemary and place vegetables back in the pot and cook over medium heat 1 to 2 minutes to remove any excess moisture.
  4. Remove from heat and mash with a potato masher or pastry blender. For an extra smooth mash, press through a potato ricer or food mill.
  5. Stir in buttery spread until it melts, then stir in kefir and season with salt and pepper to taste.
  6. Garnish with a drizzle of olive oil and more black pepper.

PER SERVING: 326 CAL; 7G PROT; 6G TOTAL FAT 2G SAT. FAT); 58G CARB; 2MG CHOL; 76MG SOD; 10G FIBER; 10G SUGARS

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