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Carrots and Parsnips in Cream Sauce

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Carrots and Parsnips in Cream Sauce

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Source: Cooking at a Glance - Vegetables & Grains

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Rating:

Reviews: 1 See Reviews

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Active Time:  15 Minutes
Total Time:  25 Minutes
Yield:  Serves 4 as an accompaniment

Sweet and nutty-flavoured parsnips look a little like white carrots. Choose parsnips that are firm, smooth-skinned, and free of cracks. Look for medium-sized parsnips to avoid the woody centres sometimes found in larger, more mature ones.

RECIPE INGREDIENTS

For Vegetables:

6 oz julienne-cut peeled parsnips (3 medium)

6 oz julienne-cut peeled carrots (3 medium)

For Sauce:

2 1/2 oz plain yogurt or sour cream

3 fl oz mayonnaise

3 fl oz ml milk

1/2 teaspoon dried basil, crushed

1/2 teaspoon dried thyme, crushed

1/4 teaspoon salt

1/8 teaspoon pepper

Carrots and Parsnips in Cream Sauce Recipe at Cooking.com

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DIRECTIONS

FOR VEGETABLES: Place parsnips and carrots in a steamer basket over boiling water in a medium saucepan. Cover and steam for 7-10 minutes, or till vegetables are crisp-tender.

FOR SAUCE: Stir together yogurt or sour cream, mayonnaise, milk, basil, thyme, salt, and pepper.

Drain vegetables; return to pan. Add sauce; cook and stir over low heat just till heated through (do not boil). Transfer to a serving bowl.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Nutrition Facts per Serving
Yield: Yield: Serves 4 as an accompaniment

Calories:

222

Fat. Total:

17g

Fiber:

Carbohydrates, Total:

15g

Sodium:

306mg

% Cal. from Fat:

69%

Cholesterol:

15mg

Protein:

Spotlight Recipe Review

See all 1 reviews »

Rating:

by: Susan, MN

Reviewed: 01/01/2007

See all of Susan's reviews »

I changed it up a bit. Used some cream cheese (no sour cream or yogurt in the fridge) and a little heavy cream, no mayo and only about 1/2 the milk it called for. Also added a little horseradish.

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