Sweet Potato-Parsnip Puree

Try this Sweet Potato-Parsnip Puree recipe, or post your own recipe for Sweet Potato-Parsnip Puree

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Sweet Potato-Parsnip Puree Ingredients

3 Good sized sweet potatoes	1 ts Cumin
Equal bulk in parsnips

Instructions for Sweet Potato-Parsnip Puree

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@msu.edu> 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@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Main Ingredient: PotatoCuisine: Uncategorized

More like this...