This easy savoury side dish is also low in fat and vitamin rich.  It is perfect with roast turkey, chicken, beef or pork.  Make it up to two days ahead and reheat, covered, in microwave or oven.

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Servings: 6

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Ingredients

  • 2 medium Ontario Yukon Gold Potatoes, peeled and cubed
  • 1 large Ontario Sweet Potato, peeled and cubed
  • 2 large Ontario Carrots, peeled and thickly sliced
  • 3 large Ontario Parsnips, peeled and thickly sliced
  • 2 tbsp (25 mL) butter
  • 2 tsp (10 mL) minced fresh thyme
  • 3/4 tsp (4 mL) each salt and prepared horseradish
  • 1/2 tsp (2 mL) pepper

Instructions

In large saucepan combine Yukon Gold and sweet potatoes, carrots and parsnips; cover with water and bring to boil.  Cover, reduce heat and cook for 25 to 30 minutes or until very tender.  Drain reserving 1/2 cup (125 mL) cooking liquid.  Mash with reserved liquid and butter.  Stir in thyme, salt, horseradish and pepper.

Tip: If purchasing the root vegetables by weight, there should be about 12 oz (375 g) of each vegetable or about 2 cups (500 mL) sliced or cubed.

Variation: Substitute fresh sage for thyme and stir in 1/4 cup (50 mL) soft goat cheese or light cream cheese

Nutritional information

  • PROTEIN: 3 grams
  • FAT: 4 grams
  • CARBOHYDRATE: 40 grams
  • CALORIES: 205
  • HIGH SOURCE OF FIBRE