Date: Wed, 11 Jan 95 15:27:00 EST
From: "Anne.Cox" (20676AC@msu.edu)
SWEET POTATO-PARSNIP PUREE
(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
Oh, and the water from cooking makes a good start on soup the next day.