dish
Potato and Parsnip Puree

4
Serves
245
Calories
14
Nutrients
14
Vitamins

Ingredients

1/2 cup milk
2 tablespoons butter

Cooking Instructions

1. Peel and cut the vegetables into 2" cubes. Place in cold salted water. Bring to a boil and cook for 25 to 30 minutes, until a knife can be inserted without resistance.

2. Drain and mash well.

3. Return to the heat and stir in the milk, butter, salt and pepper. Serve hot.

Serving Size: about 1/2 cup

Nutrition Information

Number of Servings: 4
Calories
245
Protein
5 g
Total Carbohydrate
42 g
Dietary Fiber
7 g
Soluble Fiber
2 g
Insoluble Fiber
5 g
Sugar
9 g
Total Fat
7 g
Saturated Fat
4 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
20 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
8 %
Percent Calories from Carbohydrate
67 %
Percent Calories from Fat
26 %
Vitamin A
63 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
3 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
42 mg
Vitamin D
0 IU
Folate
92 mcg
Vitamin E
1 IU
Vitamin K
2 mcg
Pantothenic Acid
1 mg
Calcium
87 mg
Iron
1 mg
Phosphorus
163 mg
Potassium
1091 mg
Sodium
232 mg
Zinc
1 mg