Parsnip yogurt

This 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.