| 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 | t | Reduced-calorie margarine |
| divided | ||
| 1/2 | t | Vanilla extract |
| 2 | t | Sugar |
| 1/4 | t | 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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