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Roasted Butternut Squash
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Carrot and Parsnip Purée
Yield: Makes 6 servings
This simple to prepare creation takes ordinary veggies and transforms them into a creamy delight low in fat but high in satisfaction. The enticing color will add sparkle to any holiday table.
Ingredients:
1
pound carrots, peeled
1
pound parsnips, peeled
1
cup chopped onion
1
cup vegetable broth
1
tablespoon margarine
1/8
teaspoon ground nutmeg
Preparation:
1.
Cut carrots and parsnips crosswise into 1/2-inch pieces.
2.
Combine carrots, parsnips, onion and vegetable broth in medium saucepan. Cover; bring to a boil over high heat. Reduce heat; simmer covered 20 to 22 minutes or until vegetables are very tender.
3.
Drain vegetables, reserving broth. Combine vegetables, margarine, nutmeg and 1/4 cup reserved broth in food processor. Process until smooth. Serve immediately or transfer to microwavable casserole and chill up to 24 hours.
4.
To reheat, cover and microwave on HIGH 6 to 7 minutes, stirring after 4 minutes of cooking.
Nutritional Information:
| Serving Size: about 1/2 cup | |
| Sodium | 93 mg |
| Protein | 2 g |
| Fiber | 4 g |
| Carbohydrate | 27 g |
| Cholesterol | <1 mg |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 15 % |
| Calories | 129 |
Dietary Exchange:
| Fat | 1/2 |
| Vegetable | 4 |
This recipe appears in:
Vegetable Side Dish
