Recipe - Marbled Carrots And Parsnips

3 cup Sliced carrot, (1 pound)
4 cup Water, divided
3 cup Sliced parsnip, (1 pound)
1 cup Skim milk, divided
4 teaspoon Reducedcalorie margarine,
divided
One half teaspoon Vanilla extract
2 teaspoon Sugar
One fourth teaspoon Salt

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, One half cup milk, 2 teaspoons margarine, and vanilla in
food processor; process until smooth. Place mixture in saucepan, and cook
over mediumlow heat 5 minutes or until thoroughly heated, stirring
occasionally; set aside.

Rinse and dry food processor bowl and knife blade. Place parsnip slices,
remaining One half cup milk, remaining 2 teaspoons margarine, sugar, and salt in
food processor; process until smooth. Place mixture in a saucepan, and cook
over mediumlow 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 MCRecipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.