Mashed Root Vegetables with Parmesan

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  • Makes: 8 servings
  • Serving Size: 2/3 cup each
  • Makes: 5 1/2 cups
  • Prep: 25 mins
  • Cook: 20 mins
  • Bake: 15 mins 400°F

Mashed Root Vegetables with Parmesan

Directions

  1. Preheat oven to 400 degrees F. Peel root vegetables; cut vegetables into 2- to 3-inch pieces. Place the vegetables, garlic, and 1/4 teaspoon of the salt in a large saucepan; fill with enough cold water to cover. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until very tender. Meanwhile, in a small saucepan heat milk, olive oil, and butter until butter melts.
  2. Drain vegetables; return to pan. Mash vegetables. Stir milk mixture, remaining salt, and the pepper to taste into vegetables. Stir in half of the parsley and half of the cheese. Spread mashed vegetable mixture in a 11/2-quart au gratin dish. Top with the remaining cheese.
  3. Bake, uncovered, about 15 minutes or until cheese is melted and vegetables are heated through. If desired, preheat broiler; broil vegetables 4 to 5 inches from the heat about 2 minutes or until top is browned. Top with remaining parsley.

From the Test Kitchen

To Make Ahead

Prepare as directed through Step 2, except cool mashed vegetable mixture slightly before topping with Parmesan cheese. Cover and chill up to 24 hours. Uncover; bake in a preheated 400 degrees F oven about 30 minutes or until heated through. Continue as directed.

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Nutrition Facts (Mashed Root Vegetables with Parmesan)

  • Per serving:
  • 81 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 8 mg chol. ,
  • 260 mg sodium ,
  • 8 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 3 g pro.
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