Ingredients
2 teaspoons margarine
2/3 cup water
3 medium potatoes, peeled, and sliced (3 cups)
1 can (28-ounce) non-fat chicken broth
1 small celery root, peeled and diced (1 cup)
2 small parsnips, peeled and sliced (2 cups)
2 garlic cloves, chopped
Salt, to taste
2/3 cup water
3 medium potatoes, peeled, and sliced (3 cups)
1 can (28-ounce) non-fat chicken broth
1 small celery root, peeled and diced (1 cup)
2 small parsnips, peeled and sliced (2 cups)
2 garlic cloves, chopped
Salt, to taste
Directions
- Melt margarine in large saucepan. Add all remaining ingredients except broth. Bring to a simmer and cook 15-20 minutes until most of the water has evaporated.
- Add the broth, bring to a simmer and cook until vegetables are tender.
- Mash with potato masher to desired consistency.
Image
Prep Time
10 min
Nutrition Facts
- Servings per Recipe: 6 servings, 1 serving = 1 cup
- Calories: 138
- Calories from Fat: 18
- Total Fat: 2
- Cholesterol: 0 mg
- Sodium: 345 mg
- Carbohydrate: 28 g
- Dietary Fiber: 4 g
- Protein: 4 g
- Exchange: 2 starch
- Carbohydrate Units: 0