Root Vegetable Mash
Active Time: 20 minutes
Total Time: 40 minutes • Serves: 8
8 cups (2 cups of each) peeled and coarsely chopped root vegetables such as carrots, celery root, parsnips and turnips
4 garlic cloves, peeled
6 tablespoons Schnucks unsalted butter
1/2 cup Schnucks whipping cream
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon Schnucks ground nutmeg
4 green onions, chopped (about 1/3 cup)
1. In 4- to 5-quart saucepan with lid, add vegetables, garlic and enough salted water to cover; heat to boiling over high heat. Reduce heat to medium; cover and simmer 20 to 22 minutes or until vegetables are very tender.
2. Drain vegetables. In same saucepan, heat butter, cream, salt, pepper and nutmeg to simmering over medium heat. Return vegetables to saucepan. With potato masher, mash vegetables until slightly chunky. Heat through over medium heat, stirring occasionally. Serve topped with green onions. Makes about 6 cups.
Each serving: about 195 calories, 14 g total fat (9 g saturated), 43 mg cholesterol, 384 mg sodium, 16 g carbohydrate, 4 g fiber, 5 g sugars, 2 g protein