VCE: Curried Parsnips with Yogurt and Chutney

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* Exported from MasterCook Mac *

 

Curried Parsnips with Yogurt and Chutney

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, p 398

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds parsnips -- peeled and

chopped into even-sized pieces

2 tablespoons butter or canola oil -- to 3

1 onion -- thinly sliced

2 apples -- thinly sliced

1 teaspoon curry powder

salt and freshly milled pepper

1/4 cup yogurt

1/4 cup Apricot and Dried Fruit Chutney -- see recipe

- or Apple-Pear Chutney -- see recipe

- or a commercial mango chutney

2 tablespoons chopped cilantro

 

You can make this a main dish if you serve it on a bed of braised

greens or sauteed spinach.

 

Steam the parsnips until barely tender, about 7 minutes. Melt 2

tablespoons of the butter in a medium skillet. Add the onion, apples,

and curry powder and cook over medium heat, stirring frequently, for

10 minutes. Add the parsnips, season with salt and pepper, and cook 5

minutes more with the additional tablespoon butter to help them

brown. Turn off the heat, then stir in the yogurt, chutney, and

cilantro and serve.

 

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Per serving (excluding unknown items): 193 Calories; 1g Fat (6%

calories from fat); 3g Protein; 45g Carbohydrate; 2mg Cholesterol;

25mg Sodium

Food Exchanges: 5 1/2 Vegetable; 1/2 Fruit

 

 

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