4 cup Baking potatoes, peeled and cubed --about 1 1/2 pounds
2 cup Peeled parsnip, sliced --about 12 ounces
2 cup Peeled turnip, peeled and cubed
2 Bay leaves
5 tbsp Reduced calorie stick margarine
1/4 cup Skim milk
1/2 tsp Salt
1/4 tsp Pepper
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1. Place first 4 ingredients in a large saucepan; cover with water, and bring to a boil. Cook 20 minutes or until vegetables are very tender. Drain well; discard bay leaves. Return vegetables to pan; add margarine, milk, salt, and pepper. Beat at medium speed of a mixer until smooth.
Yield 6 servings (serving size: 1 cup).
Calories 221 (26% from fat); fat 6.4g (sat 1.3g, mono 2.7g, poly 2g); protein 3.7g; carb 38.7g; fiber 3.9g; chol 0mg; iron .9mg; sodium 342mg; calcium 56mg.
Recipe by: Cooking Light Magazine, March 1997, page 152
Posted to EAT-L Digest by Karen Sonnessa <ksonness@SUFFOLK.LIB.NY.US> on Mar 12, 1998
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