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Ingredientes
- 1 1/2 c. peeled sweet potato in 1 inch cubes
- 1 1/2 c. peeled parsnip in 1 inch cubes
- 1 c. peeled beets in 1 inch cubes
- 1 c. thinly sliced leek (about 2 stalks) cooking spray
- 1/2 tsp salt divided
- 1/4 tsp pepper divided
- 2 tsp chopped garlic (about 2 cloves)
- 2 c. peeled baking potatoes in 1 inch cubes
- 6 x cloves garlic
- 1/4 c. nonfat lowfat milk
- 2 Tbsp. margarine
Direcciones
- Preheat oven to 425F.
- Arrange first 4 ingredients on a jellyroll pan coated with cooking spray; lightly coat vegetables with cooking spray. Sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Bake at 425F for 20 min. Sprinkle vegetables with chopped garlic; toss well. Bake another 15 min or possibly till vegetables are browned and tender.
- Combine baking potato and garlic cloves in a saucepan; cover with water. Bring to a boil; cover and cook 15 min or possibly till very tender. Drain well; return potato and garlic cloves to pan. Add in 1/4 tsp. salt, 1/4 tsp. pepper, lowfat milk, and margarine; beat well with a mixer at medium speed.
- Spoon 3/4 c. garlic mashed potatoes onto each plate; top each with 3/4 c. roasted vegetables.
- Tablespoons(COOKING):"0:50"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 4 servings | |
| Calories 185 | |
| Calories from Fat 53 | 29% |
| Total Fat 5.96g | 7% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 1.04g | |
| Cholesterol 0mg | 0% |
| Sodium 411mg | 17% |
| Potassium 656mg | 19% |
| Total Carbs 30.83g | 8% |
| Dietary Fiber 5.3g | 18% |
| Sugars 6.73g | 4% |
| Protein 3.59g | 6% |
