I kept this side super simple! A few ingredients make this parsnip mash a great go to weeknight side! I paired mine with tilapia, roasted butternut squash and sautéed spinach… lots of colorful veggies!
approx 120 calories per serving
4 parsnips, peeled and diced
3 Tbsp light cream
1 tsp garlic powder
salt and pepper to taste
Cook the parsnips in boiling water until fork tender. Drain and return parsnips to the pot.
Add in the light cream, garlic powder, salt and pepper. Mash to the consistency of your liking. If you prefer a parsnip puree, simply toss the cooked parsnips and remaining ingredients into a food processor and pulse until smooth,