Root Vegetables inSour Cream Sauce

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* Exported from MasterCook *

 

Root Vegetables in " Sour Cream " Sauce

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound parsnips -- cut into 1/4-inch slices

1 pound carrots -- cut into 1/4-inch slices

1/4 cup soy milk

1 teaspoon salt

1/4 teaspoon cayenne

1 cup silken tofu -- well drained

1 tablespoon lemon juice

1 teaspoon minced fresh dill, or 1/4 teaspoon dried

 

Cook the parsnips and carrots in boiling salted water to cover until soft, 6 to

8 minutes, and drain. Puree the carrots and parsnips in a food processor with

the soy milk, salt, and cayenne. Mix in the tofu, lemon juice, and dill. Taste

and adjust the seasonings. Transfer the mixture to a saucepan and heat gently

before serving.

 

 

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Per serving: 122 Calories (kcal); 1g Total Fat; (5% calories from fat); 3g

Protein; 28g Carbohydrate; 0mg Cholesterol; 580mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0