Preparation time
15 minutes
Ready in
45 minutes
Cooking Time:
Makes
6 servings
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