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Carrots and Parsnips in Cream Sauce

Source: Cooking at a Glance - Vegetables & Grains
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  25 Minutes
  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.
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
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 Find Similar Recipes »
 Comforting Creamed Veggies
Nutrition Facts per Serving
Yield:   Serves 4 as an accompaniment
Calories: 222
Fat. Total: 17g
Fiber: 4g
Carbohydrates, Total: 15g
Sodium: 306mg
% Cal. from Fat: 69%
Cholesterol: 15mg
Protein: 3g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Susan, MN Reviewed: 01/01/2007
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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