Parsnips add a comforting wintry heartiness to classic mashed potatoes. For the juiciest steaks, let them rest for at least five minutes before serving. Round out the meal with a side of steamed greens or a mixed-leaf salad.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Potato and Parsnip Mash:
Method
Potato and Parsnip Mash: In saucepan of boiling salted water, cook potatoes, parsnips and garlic until tender, about 15 minutes. Drain; return to pan. Cook over low heat, shaking pan occasionally, until dry, about 1 minute. Using potato masher, mash until smooth. Stir in milk and butter; stir in parsley, chives, horseradish, mustard, pepper and salt.Meanwhile, sprinkle steaks with garlic powder, salt and pepper. In large nonstick skillet, heat oil over medium-high heat; cook steaks, turning once, until medium-rare, about 8 minutes. Cover loosely; let rest for 5 minutes. Serve with vegetable mash.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 601 mg
- Sugars 5 g
- Protein 32 g
- Calories 469.0
- Total fat 26 g
- Saturated fat 11 g
- Total carbohydrate 27 g
%RDI
- Iron 29.0
- Folate 20.0
- Calcium 7.0
- Vitamin A 8.0
- Vitamin C 23.0
