There is an actual medical term for the food coma that many of us find ourselves in after Thanksgiving dinner - postprandial somnolence. That sleepy feeling you get after you've eaten a particularly large meal has a physiological basis! One way we can reduce food coma is, of course, to reduce the amount we eat, but we can also opt for carbs that are lower on the glycemic index. This root veggie mash dish is a favorite among TMC staff and is a healthier substitute for mashed potatoes. Now, don't forget that postprandial peramulation (after meal walk) this Thanksgiving. 

Root Veggie Mash

Ingredients

1 medium turnip

2 medium parsnips

1 large baking potato

1 cup 2% milk

1 Tbsp unsalted butter

1/2 tsp salt

black pepper to taste

1 tsp extra virgin olive oil (optional)

Directions

Peel the root veggies and cut into 1" cubes.

Place in boiling water for 15 minutes or until fork tender.

Strain and then return to the pot.

Mash and slowly incorporate milk, butter and salt.

Taste and add pepper.

Add olive oil for garnish, if desired

Nutrition Information per serving (1/6 of recipe, with olive oil):

Calories: 100

Total Fat:  3 grams

Saturated Fat:  2 grams

Protein:  2.5 grams

Sodium:  225 milligrams

Carbohydrate:  16 grams

Fiber:  2 grams