Trout with Creamy Parsnip Mash

Prep time: 15 min
Total time: 40 min
Serves: 4
1 lb
parsnips, peeled, chopped in chunks
500 g
1/4 lb
Yukon Gold potatoes, peeled, chopped in chunks
125 g
2 cloves
garlic
1/4 cup
10% half & half cream (or milk)
60 mL
1/2 tsp
salt
2 mL
1 bunch
Swiss chard, stems separated from leaves and finely sliced, leaves coarsely chopped
1 lb
fresh trout fillets (cook in 2 Seafood Steamer bags with Dill-Lemon Butter Pucks according to package directions)
500 g
Per serving (1/4 of the recipe):
calories
340
fat
15 g
saturated fat
6 g
carbs
26 g
sugar
5 g
protein
26 g
cholestrol
85 mg
fibre
6 g
sodium
420 mg

Directions

  1. Add parsnips, potato and garlic cloves to medium saucepan of boiling salted water. Cook for 15 to 20 min. or until fork tender. Drain well. Transfer back to saucepan. Add cream and salt. Mash until smooth.

  2. Meanwhile, place Swiss chard stems and leaves in saucepan with approx.1 in. (2.5 cm) boiling water. Cover and steam until wilted, 1 to 2 min.

  3. Divide puree onto 4 plates. Top with steamed Swiss chard and cooked trout. Drizzle any remaining butter from steamer bags over top.