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sweet-potato-parsnip recipe

Date:    Wed, 11 Jan 95 15:27:00 EST
 From:    "Anne.Cox" (20676AC@msu.edu)
 (more or less from Lorna Sass)
 3 good sized sweet potatoes
 equal bulk in parsnips
 1 t cumin
 Peel sweet potatoes and parsnips, cut into chunks, and cook in water until
 soft.  A pressure cooker speeds this up.  Drain, puree in food processor.  Mix
 the puree and cumin and put in a casserole dish.  Allow to sit for 15 minutes
 for cumin flavor to develop, mix again, serve.
 I subbed the cumin for a T of sesame tahini, which can also be subbed for with
 a few drops of sesame oil if you can afford it.  I believe the cff would stay
 below 10%.
 Oh, and the water from cooking makes a good start on soup the next day.
 kwvegan vegan