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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and peel vegetables and cut them into quarters and put in a large pot. | 2. Add broth plus enough water to just about cover the veggies. | 3. Cook until very tender- as you would for mashed potatoes. | 4. Drain well and mash with butter and seasonings. Salt and pepper to taste. | 5. Serve hot. | 6. Note: If you prefer one veggie over another adjust the amount to include more of what you like and less of what you do not. If you do not like one of the veggies do not use it at all and add more of what you do like. This is a very adaptable recipe and will come out well no matter which types of root veggies you use- even if you use different ones all together such as turnips or rutabagas- just use only what you like and none of those you don't. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	3	cups	peeled cut	346.5	78.705	9.225	0.405
parsnip	2	cups	peeled cut	199.5	47.8534	3.1919999999999997	0.7979999999999999
carrot	1	cup	peeled cut	52.48	12.2624	1.1904	0.3072
vegetable broth	2	cups		324.72	52.644	11.9064	7.6752
butter	2 -4	tablespoons		0.0	0.0	0.0	0.0
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.