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Parsnip Yogurt

1

  • Prep Time15 min
  • Total Time2 h 45 min
  • Makes2 1/4 cups
Parsnip yogurt (left), avocado yogurt

(Photo: Roberto Caruso)

Chatelaine Triple Tested

The latest in a bounty of ever-expanding yogurt options is veggies. The key is amplifying the vegetable's natural sweetness before adding it to a plain yogurt.

Ingredients

  • 300 g parsnips, halved

  • 500-mL tub 10% Greek yogurt

  • 1/8 tsp salt

Instructions

  • LAY halved parsnips, cut-side down, in a 9 × 13-in. baking dish. Cover tightly with foil. Bake at 400F for 1 hour. Transfer dish to a rack and cool completely. Scoop parsnip flesh from skin with a spoon. Purée in blender with yogurt and salt until very smooth, then strain through a sieve.

Nutrition (per ¼ cup)

Calories 91, Protein 3g, Carbohydrates 8g, Fat 6g, Fibre 1g, Sodium 65mg.

Easy Homemade Yogurt Recipe Without A Machine

Get our sweet potato yogurt recipe and our avocado yogurt recipe.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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