Whipped Autumn Vegetables Recipe
Whipped Autumn Vegetables Recipe photo by Taste of Home

Whipped Autumn Vegetables Recipe

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“This puts my sweet potato crop to delicious use. I've substituted butternut squash for the sweet potatoes with equally yummy results." Undertones of apple make this mildly sweet, creamy dish stand out. Kathy Rairigh - Milford, Indiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings

Ingredients

  • 2 pounds sweet potatoes, peeled and cubed (about 3 large)
  • 3 medium parsnips, peeled and sliced
  • 1/2 cup chopped dried apricots
  • 1 cup apple cider or unsweetened apple juice
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1/2 cup equals 159 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 163 mg sodium, 33 g carbohydrate, 5 g fiber, 2 g protein. Diabetic Exchange: 2 starch.

Directions

  1. Place the sweet potatoes, parsnips and apricots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are tender.
  2. Meanwhile, in a small saucepan, bring apple cider to a boil; cook until reduced to 1/4 cup.
  3. Drain vegetable mixture; cool slightly. Transfer to a food processor. Add the butter, salt, pepper and reduced cider. Cover and process for 1-2 minutes or until blended. Yield: 9 servings.
Originally published as Whipped Autumn Vegetables in Healthy Cooking October/November 2008, p17

Nutritional Facts

1/2 cup equals 159 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 163 mg sodium, 33 g carbohydrate, 5 g fiber, 2 g protein. Diabetic Exchange: 2 starch.

Reviews for Whipped Autumn Vegetables

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MY REVIEW
Reviewed Nov. 2, 2011

"I also added some leftover canned pumpkin I had (about 1/2 can). I forgot to mention that in the review below!"

MY REVIEW
Reviewed Nov. 2, 2011

"Made this the first time and it was good, but I didn't love it. I didn't like how much the apricot flavor permeated the whole recipe. The 2nd time around, I used 1 lg sweet potato, 1lb parsnips, 1 lb carrots, and 1 small onion. Then, I forgot to reduce the cider, so I subbed with 1/4 cup apple butter. I also sprinkled some nutmeg into the whole mixture before I pureed. I liked it A LOT with the substitutions. I imagine you could sub in other things too- so it's a good recipe in my book!"

MY REVIEW
Reviewed Sep. 1, 2009

"sounds delicious cant wait to try this"

MY REVIEW
Reviewed Nov. 28, 2008

"This is sooooooo! good :)"

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