Updated Oct 3, 2017Chatelaine
- BOIL a large pot partially filled with water. Add parsnips and sweet potatoes. Reduce heat to medium and gently boil, covered, until tender, 12 to 15 min. Drain and return to burner, on low.
- MICROWAVE cream with butter, allspice and salt until warm, at medium for about 2 min. Add to parsnip mixture, then mash until very smooth. Stir in thyme.
NutritionCalories 236, Protein 3 g, Carbohydrates 33 g, Fat 11 g, Fibre 5 g, Sodium 230 mg. Excellent source of Vitamin A
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