4 medium parsnips, peeled and chopped into chunks
1 small cauliflower, cut into florets
1 tablespoon low fat milk
1 tablespoon plain fat free Greek yogurt
1 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
Fresh or frozen green peas, steamed, for garnish (optional)
Low fat Feta cheese, cut into cubes, for garnish (optional)
Steam parsnips for 15 minutes or until soft when pierced with a fork.
- Steam cauliflower for about 10 minutes or until soft when pierced with a fork.
Put parsnip, cauliflower, milk, Greek yogurt, salt, pepper, minced garlic, thyme and rosemary in food processor and process until smooth.
Place peas and Feta cheese on top of the puree for garnish.
- Add fresh ground pepper and serve.
Serving Size: 1/2 cup
Total Fat: 0.5 gm
Saturated Fat: 0 gm
Monounsaturated Fat: 0 gm
Polyunsaturated Fat: 0 gm
Cholesterol: 0 mg
Protein: 3 gm
Carbohydrate: 20 gm
Dietary Fiber : 4 gm
Sodium: 600 mg*
* lower sodium content by using no salt added tomato sauce or lower sodium homemade sauce
Bonnie R. Giller, MS, RD, CDN, CDE • BRG Dietetics & Nutrition, P.C.
brghealth.com • (516) 486-4569