Parsnip and Potato Casserole
Prep: 10 min, Cook: 35 min.
- 1/2 lb. parsnips, peeled and chopped
- 1/2 lb. russet potatoes, peeled and chopped
- 1/4 cup Swiss cheese, grated
- 1 Tbs. grated Parmesan cheese
- 2 Tbs. light cream
- 1 Tbs. plus 1 tsp. unsalted butter, softened
- 2 Tbs. parsley, chopped
Preheat oven to 375°F. Place parsnips and potatoes in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Drain and return vegetables to pan. Mash well. Stir in remaining ingredients. Season with salt and pepper to taste. Pour mixture into a buttered baking dish. Bake 20 minutes until mixture is bubbly.
Per serving: calories 178, fat 8.6g, 42% calories from fat, cholesterol 26mg, protein 4.6g, carbohydrates 21.9g, fiber 3.2g, sugar 4.5g, sodium 186mg, diet points 4.1.
Dietary Exchanges: Milk: 0.0, Vegetable: 2.2, Fruit: 0.0, Bread: 0.6, Lean meat: 0.3, Fat: 1.5, Sugar: 0.0, Very lean meat protein: 0.0
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