• 1/2 lb. parsnips, peeled and chopped
• 1/2 lb. russet potatoes, peeled and chopped
• 1/4 cup fat-free Swiss cheese, grated
• 1 Tbs. grated Parmesan cheese
• 2 Tbs. evaporated skim milk
• 2 tsp. unsalted butter, softened
• 2 Tbs. parsley, chopped

Preheat oven to 375°F. Place parsnips and potatoes in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Drain and return vegetables to pan. Mash well. Stir in next 5 ingredients. Season with salt and pepper to taste. Pour mixture into a buttered baking dish. Bake 20 minutes until mixture is bubbly.

Per serving: calories 131, fat 2.5g, 17% calories from fat, cholesterol 7mg, protein 5.3g, carbohydrates 22.6g, fiber 3.2g, sugar 5.3g, sodium 235mg, diet points 2.7.

Dietary Exchanges: Milk: 0.1, Vegetable: 2.2, Fruit: 0.0, Bread: 0.6, Lean meat: 0.1, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.3

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