Ingredients

2 teaspoons margarine
⅔ cup water
3 medium potatoes, peeled, and sliced (3 cups)
1 can (28-ounce) non-fat chicken broth
1 small celery root, peeled and diced (1 cup)
2 small parsnips, peeled and sliced (2 cups)
2 garlic cloves, chopped
Salt, to taste

Directions

1. Melt margarine in large saucepan. Add all remaining ingredients except broth. Bring to a simmer and cook 15-20 minutes until most of the water has evaporated.
2. Add the broth, bring to a simmer and cook until vegetables are tender.
3. Mash with potato masher to desired consistency.