Ingredients
- 4 cups (1-inch) cubed peeled baking potato or Yukon gold
- 2 cups (1-inch-thick) sliced parsnip
- 5 garlic cloves, peeled
- 3/4 cup fat-free, less-sodium chicken broth
- 1 tablespoon butter or stick margarine
- 1/2 teaspoon salt
- 1/2 teaspoon dried chervil
- Dash of black pepper
- 1/2 cup chopped cooked shelled chestnuts (about 1/2 pound in shell)
Description
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