Yield: 4 Servings
Measure | Ingredient |
---|---|
3 cups | Sliced carrot, (1 pound) |
4 cups | Water, divided |
3 cups | Sliced parsnip, (1 pound) |
1 cup | Skim milk, divided |
4 teaspoons | Reduced-calorie margarine, divided |
½ teaspoon | Vanilla extract |
2 teaspoons | Sugar |
¼ teaspoon | Salt |
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, ½ 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 ½ 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@... on Jan 28, 1997.