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Sweet Potato-parsnip Puree

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
		Digest, Fatfree, Jan.	1	Servings

INGREDIENTS

3		Good sized sweet potatoes
		Equal bulk in parsnips
1	t	Cumin

INSTRUCTIONS

Peel sweet potatoes and parsnips, cut into chunks, and cook in water
until soft.  A pressure cooker speeds this up.  Drain, puree in food
processor. Mix the puree and cumin and put in a casserole dish. Allow
to sit for 15 minutes for cumin flavor to develop, mix again, serve.  I
subbed the cumin for a T of sesame tahini, which can also be subbed
for with a few drops of sesame oil if you can afford it. I believe  the
cff would stay below 10%.  Oh, and the water from cooking makes a good
start on soup the next  day.  Posted by "Anne.Cox" <20676AC@msu.edu> to
the Fatfree Digest [Volume  14 Issue 12] Jan. 12, 1995.  :more or less
from Lorna Sass:  Individual recipes copyrighted by originator. FATFREE
Recipe  collections copyrighted by Michelle Dick 1995. Formatted by Sue
Smith,  SueSmith9@aol.com using MMCONV. Archived through kindness of
Karen  Mintzias, km@salata.com.  1.80Ã¡  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 8 Calories From Fat: 4 Total Fat: <1g Cholesterol: 0mg Sodium: 3.5mg Potassium: 37.5mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: <1g