| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Digest, Jan., Fatfree |
1 |
Servings |
INGREDIENTS
| 3 |
|
Good sized sweet potatoes |
|
|
Equal bulk in parsnips |
| 1 |
ts |
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.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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