Marbled Carrots And Parsnips

Recipe Ingredients

3 cups	330g / 11oz	Sliced carrot - (1 pound)
4 cups	948ml	Water - divided
3 cups	711ml	Sliced parsnip - (1 pound)
1 cup	237ml	Skim milk - divided
4 teaspoons	20ml	Reduced-calorie margarine - divided
1/2 teaspoon	2.5ml	Vanilla extract
2 teaspoons	10ml	Sugar
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

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).

Source:
Cooking Light, Nov/Dec 1994, page 194

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