Parsnip yogurt
By ChatelaineThis article has not been rated yet.
PREP TIME
15 min
TOTAL TIME
2 hrs 45 min
Makes
2 1/4 cups

Photo, Roberto Caruso.

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
- 3 g,
- Carbohydrates
- 8 g,
- Fat
- 6 g,
- Fibre
- 1 g,
- Sodium
- 65 mg.
FILED UNDER: blender gluten free Vegetarian