Curried Parsnip And Chick Pea Puree Recipe
Ingredients
1 tablespoon vegetable or canola oil
2 cloves garlic, sliced
1 1/2 teaspoons curry powder
1 small carrot (2 ounces), peeled and thinly sliced
5 medium-size parsnips peeled and thinly sliced
1 can (14' 1/2 ounces) low-sodium tomatoes with their juice
1/2 cup cooked chick peas
2 tablespoons plain nonfat yogurt
1/4 teaspoon each salt and black pepper, or to taste
Directions
1 ln a large heavy saucepan, heat the oil over moderate heat.
Stir in the garlic and curry powder, then add the carrot, parsnips, and tomatoes.
Cook, covered, for 20 minutes or until the parsnips are just tender.
Add the chick peas and cook, covered, another 5 minutes.
2 In a food processor or blender, combine the mixture with the yogurt, salt, and pepperand puree until smooth.
If necessary, return to the saucepan and reheat over low heat.
Stir in the garlic and curry powder, then add the carrot, parsnips, and tomatoes.
Cook, covered, for 20 minutes or until the parsnips are just tender.
Add the chick peas and cook, covered, another 5 minutes.
2 In a food processor or blender, combine the mixture with the yogurt, salt, and pepperand puree until smooth.
If necessary, return to the saucepan and reheat over low heat.
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