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Ingredients

Directions

  • Combine parsnips and sweet potatoes in a medium pot; cover with 1 inch of cold water. Bring to a boil, then reduce heat to medium and simmer for 10 to 15 minutes, or until vegetables are tender and parsnips have lost their bitterness.

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  • Drain cooked vegetables and immediately return to pot over low heat. Mash with milk, brown sugar, butter, salt and allspice.

Nutrition Facts

188 calories; 11 g total fat; 0 mg cholesterol; 324 mg sodium. 22 g carbohydrates; 5 g protein;

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