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Yield: Serves 4 as an accompaniment
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| 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
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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.
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FOR SAUCE: Stir together yogurt or sour cream, mayonnaise, milk, basil, thyme, salt, and pepper.
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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.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4 as an accompaniment
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| Calories: | 222 |
Fat. Total: | 17g |
Carbohydrates, Total: | 15g |
| Cholesterol: | 15mg |
Sodium: | 306mg |
Protein: | 3g |
| Fiber: | 4g |
% Cal. from Fat: | 69% |
Fat, Saturated: | 0g |
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