Mashed Confetti Parsnips and Cauliflower

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  • Makes: 6 servings
  • Serving Size: 3/4 cup
  • Makes: 5 cups
  • Start to Finish: 30 mins

Mashed Confetti Parsnips and Cauliflower

Directions

  1. In a Dutch oven bring the water and 3/4 teaspoon of the salt to boiling. Meanwhile, place parsnips in a food processor. Cover and process until chopped; transfer to a large bowl. Repeat with cauliflower, then with carrots and onion. Add chopped vegetables to the boiling water; reduce heat. Simmer, covered, for 9 to 11 minutes or until vegetables are tender, stirring occasionally. Drain in a colander.
  2. Return vegetables to the hot pan over low heat. Mash with a potato masher until vegetables reach desired consistency. Cook and stir over low heat for 2 to 3 minutes or until any excess water is evaporated. Stir in chives, parsley, cheese, butter, pepper, and the remaining 1/4 teaspoon salt.
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Nutrition Facts (Mashed Confetti Parsnips and Cauliflower)

  • Per serving:
  • 139 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 12 mg chol. ,
  • 294 mg sodium ,
  • 23 g carb. ,
  • 6 g fiber ,
  • 7 g sugar ,
  • 3 g pro.
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