Go Back
Print
Recipe Image
Smaller
Normal
Larger
Parsnip & Potato Mash
Protein in potatoes can sometimes add up quickly if you’re not watching your portion size. Mashing in parsnips and cauliflower can help reduce the amount of protein without losing the creamy yummy taste of this favorite food!
Print Recipe
Pin Recipe
Video
Category
Side Dish
Makes
6
servings
Ingredients
2
cups (312 g)
white potato
,
peeled and cut into pieces
1
cup (156 g)
parsnips
,
peeled and cut into pieces
2
cups (248 g)
cauliflower florets
¼
cup (60 mL)
unflavored, liquid non-dairy creamer*
2
Tbsp (28 g)
margarine
Salt and pepper
,
to taste
Directions
Boil the potato and parsnip in a large pot until they begin to soften.
Add cauliflower and continue to cook until soft and tender.
Drain vegetables in a colander.
Place all ingredients in a food processor or high-powered blender and blend until smooth.
Season with salt and pepper to taste.
Nutrition Per Serving
Serving size:
~¾ cup
Calories:
100
Protein:
2.2
g
Phenylalanine:
82
mg
Leucine:
123
mg
Tyrosine:
66
mg
Nutrition Per Recipe
Makes:
6
servings
Calories:
740
Protein:
13
g
Phenylalanine:
494
mg
Leucine:
740
mg
Tyrosine:
396
mg
*Calories and protein may vary by product. Be sure to check the nutrition label.
Tried this recipe?
Let us know
how it was!