1 Review

I used 1/2 butter and 1/2 olive oil, low fat buttermilk just to keep this lower in fat. I melted the butter and oil in the microwave oven then added the garlic and scallions for 1 minute. while the potatoes and parsnips cooked. Then added the remained of ingredients to the scallion mixture. And kept aside till potatoes were soft and drained. I did rice the potato/ parsnip mixture then mixed all together. I did skip the salt. I served this as part of my St Patty`s Day menu Menu #14836. I do suggest to cook the potatoes and parsnip separate or cut the parsnip smaller then the potatoes. Because the potatoes cook quicker. The parsley and scallions give this a nice freshness.

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Rita~ February 28, 2008
Parsnip-potato Champ