Charlottesville Alert

New TechnoGym Equipment will be delivered and set up on the Fitness Floor at acac Albemarle Square on Tuesday, Feb. 19. We apologize for any disruptions this may cause, but are excited for brand new equipment!

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acac Downtown, Albemarle Square, and Adventure Central will close at 5:00pm on Sunday, Feb. 24 for an all-team meeting. acac Crozet and Pantops are available 24/7 with a valid acac scan tag.

Mashed Root Vegetable Recipe

Mashed Root Vegetables

The natural sweetness of carrots and the mild nutty, grassy taste of parsnips roasted and blended together to make a sumptuous, savory mash.

Makes: 10 servings
Prep Time: 30 min

3 Tbsp unsalted butter or pure olive oil, divided
1 onion, chopped
2 lbs. fresh parsnips, finely chopped (or shredded in a food processor)
2 lbs. fresh carrots, finely chopped (or shredded in a food processor)
1½- 2 cups lower sodium chicken broth (or veggie broth, if desired)
½ Tbsp garlic powder
Sea salt or salt, to taste

Heat 2 Tbsp butter or olive oil over medium in a large pot. Add chopped onion and sauté about 4 minutes, till translucent. Add parsnips and carrots and cook until they soften, maybe 10 minutes (stirring frequently so to avoid burning). Mash with a hand masher. Add chicken broth ½ cup at a time, continuing to mash until you get a consistency you like (should be soft, but not liquidy). Add garlic powder and salt. Reduce heat to low. Continue to cook about 5 more minutes. Add one more tablespoon of butter or oil. Nutrition information (per serving using olive oil and ½ tsp salt): 149 calories, 26.7 g carbohydrate, 7 g fiber, 2.3 g protein, 4.5 g fat (.7 g sat, 0 g trans), 129 mg sodium, 651 mg potassium, very good source of vitamin A and C.

Source: Pam Finney, acac Personal Trainer
For more food and nutrition information please contact Kris Bonham, RDN at