Whipped Root Veggies

MAKES: 8 servings

  • 3 medium parsnips, peeled and cut into 1/2-inch cubes (about 3 cups)
  • 1 large Idaho potato, peeled and cut into 1/2-inch cubes (about 2 cups)
  • 2 medium turnips, peeled and cut into 1/2-inch cubes (about 2 cups)
  • 1/4 cup lowfat sour cream, at room temperature
  • 2 ounces light butter (1/2 stick) softened
  • salt and white pepper, to taste
  • 1 pinch ground nutmeg

1. Place the vegetables in a pot with enough salted water to cover. Bring to a boil and cook until the vegetables are very tender, about 30 to 40 minutes. Drain well.

2. Place the cooked vegetables in a standing mixer fitted with the whip attachment and whip until mashed. Slowly incorporate the remaining ingredients, then whip at high speed for about one minute to lighten the mixture. (This can also be done in a food processor, but the purée will be denser.)


This is a great alternative to mashed potatoes. Not quite as creamy and thick as traditional mashed pots, but way better than the fake mashed cauliflower that tries to pass itself off, hee hee!

This recipe is from the Weight Watchers Recipe Review Board, posted by CrissyBear.

From MC - Per Serving: 119 Calories; 4g Fat (26.2% calories from fat); 3g Protein; 21g Carbohydrate; 5g Dietary Fiber; 12mg Cholesterol; 74mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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