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The home economists in our Test Kitchen came up with this good-tasting, good-for-you side dish that’s a nice change from mashed potatoes. The natural sweetness of the parsnips and carrots is complemented by hint of ground nutmeg. Don’t want to drag out your food processor? Mash the cooked vegetables with a potato masher instead.
This recipe is:
Nutritional Facts 1/2 cup (prepared with reduced-fat butter) equals 93 calories, 4 g fat (3 g saturated fat), 13 mg cholesterol, 171 mg sodium, 14 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Originally published as Carrot Parsnip Puree in
Simple & Delicious
September/October 2006, p28
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