Who says holiday dishes can’t be healthy? By adding fiberful parsnips to traditional mashed potatoes your guests will enjoy up to a whopping 10 grams of fiber per serving without missing a beat. A tummy-taming pour of Redwood Hill Farm Goat Milk Kefir adds creaminess, a delightful tang and beneficial bacteria to boot. For a lactose free option use Green Valley Organics kefir.
Creamy Parsnip and Potato Mash with Garlic and Rosemary
4 lbs. Yukon gold potatoes, peeled and cubed
2 lbs. parsnips, peeled and chopped
3 sprigs fresh rosemary
3 cloves garlic, peeled
3 Tbs. non-hydrogenated natural spread (try Earth Balance Buttery Spread)
1 cup Redwood Hill Farm or Green Valley Organics Plain Kefir
Salt and fresh ground black pepper
2 Tbs. extra virgin olive oil
1.Place potatoes and parsnips in a large pot, cover with cold water and add rosemary, garlic and a generous teaspoon of salt.
2.Bring to a boil and simmer until the potatoes and parsnips are tender, about 25 to 30 minutes.
3.Drain the vegetables, discard rosemary and place vegetables back in the pot and cook over medium heat 1 to 2 minutes to remove any excess moisture.
4.Remove from heat and mash with a potato masher or pastry blender. For an extra smooth mash, press through a potato ricer or food mill.
5.Stir in buttery spread until it melts, then stir in kefir and season with salt and pepper to taste.
6.Garnish with a drizzle of olive oil and more black pepper.
Serves 6 to 8.
*Recipe and image courtesy of Green Valley Organics.*