Sweet potato-parsnip puree

1 Servings

Ingredients

Quantity Ingredient
3 Good sized sweet potatoes
Equal bulk in parsnips
1 teaspoon Cumin

Directions

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@...> 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@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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