Receta Not Always About the Taters
Plain old mash potatoes just may be a thing of the past in my house. Notice I said- MAY be ;) I still like my classic version of mashed potatoes, for sure. This Southern comfort can traditionally be made various ways, but tend to pack a lot of calories, and fat into one small serving. Adding vegetables with the same texture and feel of the glorious potato can add flavor, excellent nutrients, fiber, AND provide fewer calories. In this recipe, I added the carotene packed sweet potato and some fiberous turnips instead of using all baby reds, or gold, or russet- whichever your favorite to pick.
<-- Turnips provide about 35 calories and 3 grams a fiber for just one cup (about 1 med-large root). AND- I be you have never tried a turnip..maybe once when your momma made you, right? I know, before my adult life, I had never eaten any, ever. Side note: before last week, the hubby had never eaten any either. Didn't even know they were in there! (Sneaky, sneaky, Amber.) Instead of turnips, you can add rutabaga, cauliflower, broccoli, parsnips..anything over there in that general area called produce..
It can never hurt to mix it up a bit with something like this homey and healthful side dish. Be a tad adventurous..c'mon, you know you want to..
SMASHed Roots
INGREDIENTS:
- 3 medium sized sweet potatoes
- 1 lb baby red potatoes
- 2 medium sized turnips (about the size of your fist)
- 3-4 garlic cloves, minced
- 1 cup lowfat cultured buttermilk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp nutmeg
- 1/2 cup green onions (white and light green parts) or chopped chives
DIRECTIONS:
Begin by washing all vegetables, scrubbing, if needed :) After they have been pat dry, peel the turnips with a vegetable peeler and cut them into chunks. Leave the skin of the red and sweet potatoes on, or if you prefer, you may peel them, as well. Rough chopped the potatoes and, in a large Dutch oven, toss all roots together. Fill pot with water until roots are just covered. Bring to boil, allow to cook until softened, 20 minutes more. Drain the cooking liquid and return the vegetables to the pan. Mash with hand held tool, or hand mixer unitl incorporated and chunky. Gradually stir in buttermilk, garlic, salt, pepper and nutmeg. Just before serving, stir in the chives or green onions.
Nutritional Information:
Serving Size: 3/4 cup, (Yeild: 6 cups)
Calories: 106
Fat: 1g
Carbohydrates: 23g
Fiber: 2.3g
Protein: 3.4g