An Interesting New Recipe from Physicians’ Committee for Responsible Medicine (PCRM)

November 13, 2007 Mashed Potatoes with Parsnip

These are absolutely the most delicious mashed potatoes and they're nearly fat free! The garlic in this recipe adds flavor and many health benefits. Garlic contains two main medicinal compounds—allicin and diallyl sulphides—which can help boost the immune system and fight off cancer.

Directions Makes about 4 1-cup servings 3 garlic cloves 1 parsnip, peeled 2 large russet potatoes, peeled 3/4 cup water 1/2 cup unsweetened soy- or other non-dairy milk 1/2 teaspoon salt 1/8 teaspoon black pepper Spread garlic in a medium pot. Cut parsnip into 1-inch chunks and place over garlic. Cut potatoes into 1-inch chunks and spread over parsnips. Add water. Bring to a low simmer. Cover pan, reduce heat to low, and cook until tender when pierced with a knife, about 25 minutes. Check occasionally, adding extra water a tablespoon at at time if pot becomes dry. Mash with a potato masher or fork, then stir in enough non-dairy milk to obtain a creamy consistency. Add salt and black pepper. Nutrition Information Per 1-cup serving: 161 calories 0.6 g fat 0.1 g saturated fat 3.4% calories from fat 0 mg cholesterol 4.1 g protein 36.1 g carbohydrate 3 g sugar 4.3 g fiber 328 mg sodium 63 mg calcium 0.9 mg iron 15.1 mg vitamin C 3 mcg beta-carotene 0.3 mg vitamin E This recipe is a preview from the upcoming NEW EDITION of The Survivor's Handbook: Eating Right for Cancer Survival. View The Cancer Project Recipe of the Week Archive. Subscribe: The Cancer Project News Resources Protective Foods