Marbled carrots and parsnips

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.

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