Parsnip Carrot Purée

From Nourish - indulgently healthy cuisine by Scott Uehlein and Canyon Ranch

This can be used instead of mashed potatoes, and is rich in vitamins A and C and anti-oxidants.

Ingredients:

3/4 cup parsnips (about 3 medium), peeled
3/4 cup carrots (about 3 medium), peeled
2 Tbsp unsalted butter
1 Tbsp chopped scallions (or onion rinsed in water)
1 tsp sea salt
1 Tbsp evaporated cane juice (or white sugar)

Directions:

1) Bring 2 quarts of water to boil in a large saucepan

2) Chop the parsnips and carrots into 1-inch cubes.  Place in the boiling water and cook until soft, about 10 minutes.  Drain.

3) Place the vegetables in a blender and add the butter, scallions, salt and cane juice.  Puree until smooth.

Makes eight 1/3 cup servings (or 4-6 real servings)
For smaller servings:  85 calories, 12 g carbs, 4 g fat, 10 mg cholesterol, 1 g protein, 342 mg sodium, 3 g fiber.