Lunch: Ginger Mashed Veggies Recipe

Ingredients

2 medium sweet potatoes, peeled and cut into 1-inch cubes
4 small carrots, cut into 1-inch chunks
2 medium parsnips, peeled and cut into 1-inch chunks
1/4 cup half-and-half cream
2 tablespoons reduced-fat butter
2 tablespoons reduced-fat sour cream
2 tablespoons molasses
1 teaspoon minced fresh gingerroot
3/4 teaspoon salt
1/2 teaspoon pepper

Instructions

Place the sweet potatoes, carrots and parsnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and mash with the remaining ingredients.

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