Garlic mashed root vegetables
2
Points®
Total Time
32 min
Prep
20 min
Cook
12 min
Serves
6
Difficulty
Easy
Mashed root vegetables offer a flavor-filled change of pace from plain mashed potatoes. In this recipe, dense roots such as carrots and turnips complement classic potatoes, and butternut squash lends the mashers slight sweetness and a softer texture. This rustic vegetable purée is pretty on the plate, too. Serve it alongside roasted meats or an herb-crusted whole chicken. Or make it the base of a deliciously rich vegetable bowl layered with sautéed greens such as spinach or baby broccoli, topped with toasted sesame seeds or pine nuts and a few curls of shaved parmesan cheese.
Ingredients
Uncooked potato
2 medium, peeled and quartered
Carrots
2 medium, peeled and quartered
Uncooked butternut squash
8 oz, peeled and cut into chunks
Uncooked turnip
1 medium, peeled and cut into chunks
Garlic
5 clove(s), peeled
Table salt
⅛ tsp
Fat free sour cream
¼ cup(s)
Fat free chicken broth
½ cup(s), warmed
Black pepper
⅛ tsp, or to taste
Table salt
⅛ tsp, or to taste