CARROT AND SQUASH PUREE WITH CITRUS
2 cups chopped carrots
2 cups cubed peeled butternut or other squash
1/2 cup chicken or vegetable stock
1 tsp granulated sugar
1 tsp grated orange rind
1/4 tsp salt
pinch nutmeg
pinch pepper
1/2 cup 1% or 2% plain low-fat yogurt OR 1% sour cream
In a saucepan, bring carrots, squash and stock to boil; cover and simmer for 15 minutes or until vegetables are tender and most liquid is absorbed. Puree in food processor or blender.
Stir in sugar, orange rind, salt, nutmeg and pepper; stir in yogurt or sour cream.
Make ahead:
Cover and refrigerate for up to 2 days
Optional:
Top with toasted slivered almonds, pine nuts or pecans
Makes 4 servings
Source: New Light Cooking by Anne Lindsay
2 cups chopped carrots
2 cups cubed peeled butternut or other squash
1/2 cup chicken or vegetable stock
1 tsp granulated sugar
1 tsp grated orange rind
1/4 tsp salt
pinch nutmeg
pinch pepper
1/2 cup 1% or 2% plain low-fat yogurt OR 1% sour cream
In a saucepan, bring carrots, squash and stock to boil; cover and simmer for 15 minutes or until vegetables are tender and most liquid is absorbed. Puree in food processor or blender.
Stir in sugar, orange rind, salt, nutmeg and pepper; stir in yogurt or sour cream.
Make ahead:
Cover and refrigerate for up to 2 days
Optional:
Top with toasted slivered almonds, pine nuts or pecans
Makes 4 servings
Source: New Light Cooking by Anne Lindsay
MsgID: 3137137
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Any Way You Like it - Vegetable Recipes ...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Any Way You Like it - Vegetable Recipes ...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (19)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Corn and Chive Pudding (blender)
- Lemon-Braised Fennel
- Italian Herbed Tomatoes (using garlic, lemon and fresh bread crumbs, baked)
- Zesty Carrots (with horseradish)
- Gratin of Summer Vegetables in Herb Pesto (food processor)
- Creamed Spinach with Nutmeg and Parmesan (serves 2)
- Stir-Fry Artichokes, Pea Pods and Black Mushrooms (using baby artichokes)
- Braised Cabbage (using tomatoes and sour cream)
- Broccoli with Spanish Green Herb Sauce (blender or food processor)
- Balsamic-Braised Red Cabbage and Onions (serves 2)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute