Rosemary Root Vegetable Mash

Ingredients

• 2 cups nonfat milkNutrition
• 1 tbsp sage (2 bunches of leaves)Nutrition
• 2 tsps thyme (1 sprig)Nutrition
• 1/4 cup balsamic vinegarNutrition
• 1 tbsp rosemary (2 sprigs)Nutrition
• 2 tbsps olive oilNutrition
• 2 cups slices parsnip (1 medium)Nutrition
• 4 small red potatoesNutrition
• 1 5" long sweet potatoNutrition
• 2 cups cubed yam (1 large)Nutrition

Directions

1. 1Cube all vegetables. Boil until outer part is soft and a layer of starch has formed on the top of the boiling water.
2. 2Drain off the starch. Place in baking dish, toss with herbs, oil and balsamic vinegar.
3. 3Bake until cooked through. Remove the herb twigs.
4. 4Place in food processor or blender once the veggies have cooled. Blend with milk. Remove the herb leaves or leave and blend in if desired.
5. 5Can serve as a side or can add chicken stock to make into a winter soup.

Nutrition per serving

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