Root-Vegetable Medley
- Total Time
- 2 hours
- Rating
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Ingredients
- 2medium yams (1 pound)
- 1pound large carrots, scraped and cut into chunks
- 1pound large parsnips, peeled and cut into chunks
- 1½tablespoons butter
- ¼cup maple syrup
- Salt and freshly ground pepper to taste
- ½teaspoon ground cumin seed
- ¼cup Marsala
- ½cup chopped parsley
Nutritional analysis per serving (12 servings)
124 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 2 grams protein; 295 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees. Bake yams until soft, about 45 minutes; set aside to cool. Meanwhile, steam carrots and parsnips until tender, about 5 minutes, and set aside.
- Step 2
Peel yams and pass them through a ricer or food mill to make a fine puree. Add ½ tablespoon butter and the maple syrup, season with salt and pepper and set aside. Pass carrots through a ricer or food mill into a large bowl and add ½ tablespoon butter, the cumin, salt and pepper, and set aside. Pass parsnips through a ricer or food mill and add the remaining ½ tablespoon butter, the Marsala, salt and pepper; set aside.
- Step 3
Arrange the pureed vegetables in alternating strips in a glass baking dish. Bake in oven until hot, 30 to 45 minutes. Decorate border with parsley and serve.
Private Notes