This week's line up:
Tuesday: Swedish meatballs with mashed potatoes and lingonberry jam
Wednesday: Red onion crusted chicken with parsnip mashers* and sauteed spinach
Thursday: Tamale pie
Friday: Roasted turkey breast and challah
Saturday: Cilantro-lime chicken and home-made guacamole
Sunday: Mah Jong with the girls, boys must fend for themselves!
Parsnip mashers are a new addition to our side rotation. I was inspired by Tyler Florence's Parsnip Puree recipe, but almost died at the though of using 2 cups of heavy cream and 1/2 a stick of butter in any of my cooking (yummy, yet heart-stopping and butt-fattening). I substituted skim milk and added a potato to create a creamy yet lower-in-fat texture on the dish.
Parsnip Mashers
Serves 6
111 calories per serving, 2 grams fat
PointsPlus value per serving: 3
Ingredients
1 pound parsnips, peeled and sliced
1 potato, peeled and cubed
1 tsp salt
1 cup skim milk
2 sprigs fresh thyme
2 cloves sliced garlic
1 Tbs butter
Freshly ground black pepper
Directions
-Put parsnips and potato cubes in pot and bring to a simmer. Cook until tender, approximately 12-15 minutes.
-In a medium saucepan place the milk, thyme sprigs and sliced garlic over low heat and bring to a simmer.-Remove milk from heat and discard garlic and thyme.
-Drain parsnips and potatoes.
-Place parsnips and potatoes in a food processor with butter, salt, pepper and half of the milk mixture. Process until very smooth.
-Continue to add milk until you have desired consistency.
Healthy meals to nourish your mind.
