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Mashed Root Vegetables

An image of prepared Mashed Root Vegetables made with yams, parsnips, Pacific Foods® Organic Creamy Butternut Squash Soup and butter.
  • 15 min
    Prep Time
  • 40 min
    Total Time
  • 8 people
    Serves
  • 287 per 1 serving
    Calories

Ingredients

  • 2 1/2 pounds garnet yam, peeled and roughly chopped
  • 2 pounds parsnip, peeled and roughly chopped
  • 1 cup Pacific Foods® Organic Creamy Butternut Squash Soup
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon coconut oil or butter, softened
  • 1/2 teaspoon sea salt

Instructions

  • Step 1

    Add chopped yams and parsnips to a large pot. Cover with water and bring to a boil.  Reduce heat to medium and gently boil root vegetables for 15 to 20 minutes, or until fork tender. Drain.

  • Step 2

    While root vegetables are cooking, heat soup in a small saucepan over medium heat. Allow to gently warm for 7 to 10 minutes before removing from heat and setting aside.

  • Step 3

    Create mashed vegetables: return cooked root vegetables to large pot along with soup, coconut oil or butter, cinnamon, maple syrup, and sea salt. Use a potato masher or handheld mixer to mash root vegetables to desired texture.  Serve mashed root vegetables immediately and enjoy!

Made Specifically With

All Products
Calories 287
Total Fat 2 g
Sat. Fat 1.6 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 234 mg
Total Carb 63 g
Dietary Fiber 12 g
Sugar 8 g
Protein 3 g
Vitamin D 0 %DV
Calcium 6 %DV
Iron 9 %DV
Potassium 34 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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