Name: Marbled Carrots and Parsnips
Ingredients: 3 c Sliced carrot, (1 pound); 4 c Water, divided; 3 c Sliced parsnip, (1 pound); 1 c Skim milk, divided; 4 ts Reduced-calorie margarine, divided; 1/2 ts Vanilla extract; 2 ts Sugar; 1/4 ts Salt

In the exercise of His common grace, God displays patience and forbearance with the world. But patience and forbearance ought to lead men and women to repentance. Instead, it emboldens the unbeliever in his sinful rebellion and mocking of God, and the patience of God is then turned into a rationale to rebel further against God. This does nothing more than store up greater judgment because of their ungodly response to His kind patience (Rom. 2:4-5).

Harry Reeder

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetables	4	Servings

INGREDIENTS

3	c	Sliced carrot, (1 pound)
4	c	Water, divided
3	c	Sliced parsnip, (1 pound)
1	c	Skim milk, divided
4	ts	Reduced-calorie margarine, divided
1/2	ts	Vanilla extract
2	ts	Sugar
1/4	ts	Salt

INSTRUCTIONS

Combine the carrot slices and 2 cups water in a medium saucepan. Bring to a
boil; cover, reduce heat, and simmer for 35 minutes or until very tender.
Drain well, and set carrot slices aside.
Combine parsnip slices and remaining 2 cups water in a medium saucepan.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until very
tender. Drain well, and set aside.
Place carrot slices, 1/2 cup milk, 2 teaspoons margarine, and vanilla in
food processor; process until smooth. Place mixture in saucepan, and cook
over medium-low heat 5 minutes or until thoroughly heated, stirring
occasionally; set aside.
Rinse and dry food processor bowl and knife blade. Place parsnip slices,
remaining 1/2 cup milk, remaining 2 teaspoons margarine, sugar, and salt in
food processor; process until smooth. Place mixture in a saucepan, and cook
over medium-low heat 5 minutes or until thoroughly heated.
Spoon carrot mixture into half of a small serving bowl, and spoon parsnip
mixture into other half. Pull a small rubber spatula through mixtures to
create a marbled pattern. Yield: 4 servings (serving size: 1 cup).
Per serving: 142 Calories; 2g Fat (14% calories from fat); 4g Protein; 28g
Carbohydrate; 1mg Cholesterol; 252mg Sodium
Recipe by: Cooking Light, Nov/Dec 1994, page 194
Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.

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