| 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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