Try this Marbled Carrots and Parsnips recipe, or contribute your own.

Still searching for what to cook ?

Name: Marbled Carrots and Parsnips
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 c Sliced carrot, (1 pound); 4 c Water, divided; 3 c Sliced parsnip, (1 pound); 1 c Skim milk, divided; 2 ts Sugar; 1/4 ts Salt; 4 ts Reduced-calorie margarine,; 1/2 ts Vanilla extract

Find the most delicious recipes here

INGREDIENTS

3 c Sliced carrot, (1 pound)
4 c Water, divided
3 c Sliced parsnip, (1 pound)
1 c Skim milk, divided
2 ts Sugar
1/4 ts Salt
4 ts Reduced-calorie margarine,
1/2 ts Vanilla extract

Servings

INSTRUCTIONS

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). 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@digex.net on Jan 28, 1997.

NOTES

Alert editor

Marbled Carrots and Parsnips

3 c Sliced carrot, (1 pound)
4 c Water, divided
3 c Sliced parsnip, (1 pound)
1 c Skim milk, divided
2 ts Sugar
1/4 ts Salt
4 ts Reduced-calorie margarine,
1/2 ts Vanilla extract

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).    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@digex.net on Jan 28, 1997.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (12g)
Recipe Makes: 4 Servings

Calories: 46
Calories from Fat: 20 (43%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 30.4mg		1 %
Potassium 7.3mg		0 %
Total Carbohydrate 6.6g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 6.5g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 46

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe