WHIPPED VEGETABLE TRIO

Whipped Vegetable Trio image

When you only have a few potatoes and want them mashed, fill in with parsnips -a root vegetable similar in shape to a carrot. The first frost of the season turns their starch to sugar, giving parsnips a subtle, sweet taste. Cook potatoes, carrots and parsnips together for a twist on garden-variety whipped potatoes. -LeAnn Bird, West Jordan, Utah

Provided by Taste of Home

Time 40m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

8 medium potatoes, peeled and cut into 1-in. cubes
4 medium parsnips, peeled and coarsely chopped
4 medium carrots, peeled and coarsely chopped
8 cups water
2 teaspoons salt
1/2 teaspoon pepper
Optional: Minced fresh chives or parsley

Steps:

Place the first 4 ingredients in a Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until vegetables are tender., Drain, reserving 1/2 cup cooking liquid. Place vegetables in a large bowl; add the salt, pepper and reserved cooking liquid. Mash until creamy. Garnish with chives if desired.

Nutrition Facts : Calories 258 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 831mg sodium, Carbohydrate 61g carbohydrate (10g sugars, Fiber 8g fiber), Protein 5g protein.