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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 email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (12g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 46
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