AUTUMN VEGETABLE MASH

Autumn Vegetable Mash image

I stop mashing before the veggies get too smooth because I like a chunky texture. But go ahead and keep mashing if you like them smoother in this dish. -Dana Balter, Naples, Florida

Provided by Taste of Home

Time 40m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

8 medium Yukon Gold potatoes, cut into 1-inch pieces
6 medium parsnips, peeled and cut into 1-inch pieces
2 large celery roots, peeled and cut into 1-inch pieces
3 cups chicken broth
2-1/2 teaspoons salt, divided
2/3 cup 2% milk
2 teaspoons garlic powder
1/2 teaspoon pepper

Steps:

In a Dutch oven, combine the potatoes, parsnips, celery roots, broth and 2 teaspoons salt. Add water to cover vegetables. Bring to a boil. Reduce heat; cook, covered, for 15-20 minutes or until vegetables are tender. , Using a slotted spoon, transfer vegetables to a large bowl; reserve cooking liquid. Mash vegetables, gradually adding the milk, garlic powder, pepper, remaining salt and enough reserved cooking liquid to reach desired consistency.

Nutrition Facts : Calories 235 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 649mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 7g fiber), Protein 6g protein.