Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Sliced carrots
1 c Sliced parsnips
Salt and pepper to taste
1/2 c Chopped parsley
2 Zucchini or 4 pattypan
Squash or combination
1 Zucchini and 2 pattypan
Squash
1. In medium saucepan boil or steam carrots and
parsnips together until
very tender.
2. Drain and mash or puree in food processor.
3. Season to taste with salt and pepper.
4. Stir in chopped parsley.
5. Preheat oven to 350 degrees F.
6. To prepare vegetables for stuffing, trim ends
from zucchini and cut in
half lengthwise. Remove tops from pattypan
squash. Hollow out
vegetable centers with grapefruit knife, or
teaspoon, leaving a
border of vegetable all around. (Save vegetable
pieces to use in
soup.)
7. Boil or steam vegetables until barely tender,
about 6 minutes.
8. Arrange vegetables in signle layer in oven-proof
dish and pipe or
spoon puree into vegetable boats.
9. Pour in just enough water to cover bottom of dish.
10. Cover and bake 15 minutes, or until heated
through.
DEAL-A-MEAL CARDS USED: 2 Vegetable 76 Calories
Taken from Richard Simmons Deal-A-Meal Golden Edition
Cookbook.
