INGREDIENTS
2 cups
Baking potato
1 1/4 cups
Carrot
3/4 cup
Celery
3 tbsp
Chives, fresh
2
Garlic cloves
2 cups
Green peas, frozen petite
1 cup
Parsnip
1 16 ounce package
Pearl onions, frozen
2 8 ounce packages
Presliced cremini mushrooms
1 1/2 tbsp
Thyme, fresh
3/4 cup
Vegetable broth, organic
2 1/2 tbsp
All-purpose flour
7 1/2 oz
All-purpose flour
1 1/2 tsp
Baking powder
3/4 tsp
Baking soda
1 1/2 tsp
Black pepper, freshly ground
3/8 tsp
Salt
1
Cooking spray
2 tbsp
Olive oil
1 1/2 cups
1% low-fat milk
4 1/2 tbsp
Butter, unsalted
1 cup
Buttermilk, low-fat
2 oz
Parmesan cheese, grated fresh