Receta Slow Cooker Mashed Parsnips & Sweet Potatoes
They may say that Christmas is the most wonderful time of the year, but I think it’s Thanksgiving. Of course, that’s because I love to cook and eat! With less than a week to go, I’m sure you’re planning the logistics of the meal and wondering how you’re going to manage to cook everything with limited stove and cooktop space.
That’s where having a slow cooker comes in handy. Why not make a few dishes, like my Slow Cooker Mashed Parsnips & Sweet Potatoes, in your Crock-Pot? That way you’re not only freeing up space, but you’re guaranteed to have warm mash right up until serving time all the way until you serve seconds and thirds!
This healthy mashed recipe features two of my favorites – parsnips and sweet potatoes. Many folks find sweet potatoes a little too sweet. Parsnips are sweet, but not overly so. With a ratio of 2:1 (more parsnips to sweet potatoes) you have the gorgeousness of the sweet potato color without serving a dessert-y type side dish.
This mashed potato dish is made even more healthy by forgoing any cream or milk. No point really as the water the vegetables are cooked in is all you need. Plus, with the addition of the new I Can't Believe It's Not Butter!®, instead of butter, it’s even healthier!
Healthing up your Thanksgiving mash with I Can't Believe It's Not Butter!®
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Just one point of note, I Can't Believe It's Not Butter!® does contain a teeny bit of dairy, so it’s not vegan. I can tolerate it even with my whey sensitivity, as I can manage small amounts of milk products without any serious side effects. But if you’re allergic to milk, you may want to choose a vegan buttery spread instead.
Check out the I Can't Believe It's Not Butter!®website for recipes. And leave a product review on TheNewICB.com after you’ve had a chance to try the new I Can't Believe It's Not Butter!®
Slow Cooker Mashed Parsnips & Sweet Potatoes
Ingredients
- 2 pounds parsnips, peeled and chopped into 1 to 2-inch pieces
- 1 pound sweet potatoes, peel and chopped into 1 to 2-inch pieces
- 1/2 cup water
- 1 sprig sage
- 1/3 cup I Can't Believe It's Not Butter!® (your favorite variety)
- Salt and pepper to taste
Directions
Place parsnips, sweet potatoes, and water in slow cooker. Place sprig of sage on top. Cover and cook on low for 4 hours.
Turn slow cooker setting to low. Remove sage sprig from slow cooker.
Add I Can't Believe It's Not Butter!® to crock. Using potato masher, mash parsnips and sweet potatoes until you get the desired consistency. Stir in salt and pepper to taste. You can use an immersion blender if you want a very smooth mash.
Place lid back on crock until it’s time to serve.
Prep Time: 30 Minutes
Cook Time: 4 Hours
Total Time: 4 Hours 30 Minutes
Servings: Serves 4 to 6
Serving size: 1/4 to 1/6 of recipe
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.