- 2 large carrots
- 2 parsnips
- Juice of 1 lime
- 2 tablespoons canola oil
- 2 tablespoons lightly crushed coriander seeds
- 1/2 teaspoon ground cinnamon
- 1 1/2 pounds sweet potatoes, peeled
- Salt and pepper
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- Grated zest of 1 lime
- 7 ounces plain low-fat yogurt
- 3 tablespoons chopped fresh dill, plus extra to garnish
How to make it 1 hour, 15 minutes
Some More Ideas
*Chile and herb dip: Mix plain low-fat yogurt with 1 tablespoon chopped fresh mint, 2 tablespoons chopped fresh cilantro, 1 small fresh green chile, seeded and finely chopped, and grated zest of 1 lemon. Use juice from lemon
in spice mixture for coating vegetables instead of lime juice.
*Coat vegetables with a spice mixture made from lemon juice instead of lime juice, 1 tablespoon caraway seeds instead of coriander seeds, and ground mace instead of cinnamon. Use lemon zest instead of lime zest.
FACTOID:Parsnips were eaten by both the Greeks and the Romans, but the variety common today was not developed until the Middle Ages. Parsnips were an important staple food before the introduction of the potato.
Nutritional Information(per serving)
- Calories: 380
- Calories from Fat: 80
- Fat: 9g
- Saturated Fat: 1g
- Sodium: 150mg
- Carbs: 69g
- Protein: 8g
- Fiber: 11g
Blood Pressure Nutrients
57mg Vitamin C, 47mg Magnesium, 776mg Potassium, 196mg Calcium
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