Directions
Makes about 4 1-cup servings
3 garlic cloves
1 parsnip, peeled
2 large russet potatoes, peeled
3/4 cup water
1/2 cup unsweetened soy- or other non-dairy milk
1/2 teaspoon salt
1/8 teaspoon black pepper
Spread garlic in a medium pot. Cut parsnip into 1-inch chunks and place over garlic. Cut potatoes into 1-inch chunks and spread over parsnips. Add water. Bring to a low simmer. Cover pan, reduce heat to low, and cook until tender when pierced with a knife, about 25 minutes. Check occasionally, adding extra water a tablespoon at at time if pot becomes dry.
Mash with a potato masher or fork, then stir in enough non-dairy milk to obtain a creamy consistency. Add salt and black pepper.
Nutrition Information
Per 1-cup serving:
161 calories
0.6 g fat
0.1 g saturated fat
3.4% calories from fat
0 mg cholesterol
4.1 g protein
36.1 g carbohydrate
3 g sugar
4.3 g fiber
328 mg sodium
63 mg calcium
0.9 mg iron
15.1 mg vitamin C
3 mcg beta-carotene
0.3 mg vitamin E
This recipe is a preview from the upcoming NEW EDITION of
The Survivor's Handbook: Eating Right for Cancer Survival.
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