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Apple, Parsnip & Potato Puree

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  45 Minutes
  4 servings, 3/4 cup each
Sweet apples and earthy parsnips add depth to potato puree.
2   sweet fragrant apples, such as McIntosh, peeled, cored and sliced
2   parsnips, peeled and thinly sliced
1 1/2 pounds   potatoes, peeled and cut into chunks (about 4 potatoes)
2 large cloves   garlic, peeled and cut in half
1 teaspoon   salt
1/3 cup  reduced-fat sour cream
Freshly ground white pepper to taste
Combine apples, parsnips, potatoes and garlic in a large saucepan. Pour in cold water to cover, add salt and bring to a boil. Partially cover the pan and simmer over medium-low heat until the vegetables are very tender, 10 to 15 minutes. Drain the potatoes and mash with a potato masher until smooth. Stir in sour cream. Season with salt and pepper.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2008
Nutrition Facts per Serving
Yield:   4 servings, 3/4 cup each
Calories: 245
Fat. Total: 3g
Protein: 5g
Carbohydrates, Total: 53g
Fat, Saturated: 2g
Fiber: 7g
Cholesterol: 8mg
Sodium: 598mg
% Cal. from Fat: 11%
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