Marbled Carrots And Parsnips Recipe - Cooking Index
Marbled Carrots And Parsnips Recipe - Cooking Index
| 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 | |
| 1/2 teaspoon | Vanilla extract | |
| 2 teaspoons | Sugar | |
| 1/4 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, 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).
Source:
Cooking Light, Nov/Dec 1994, page 194
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