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Parsnip yogurt

0

  • Prep Time15 mins
  • Total Time2 hrs 45 mins
  • Makes2 1/4 cups
Parsnip yogurt

Photo, Roberto Caruso.

Chatelaine Triple Tested

The latest in a bounty of ever-expanding yogurt options is veggies. The key is amplifying the vegetable's natural sweetness before adding it to a plain yogurt.

Ingredients

  • 300 g parsnips, halved

  • 500-mL tub 10% Greek yogurt

  • 1/8 tsp salt

Instructions

  • LAY halved parsnips, cut-side down, in a 9 × 13-in. baking dish. Cover tightly with foil. Bake at 400F for 1 hour. Transfer dish to a rack and cool completely. Scoop parsnip flesh from skin with a spoon. Purée in blender with yogurt and salt until very smooth, then strain through a sieve.


Nutrition (per ¼ cup)

Calories 91, Protein 3g, Carbohydrates 8g, Fat 6g, Fibre 1g, Sodium 65mg.

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