BBQ Vegeetables w/ Parsnip Puree

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 407.6
  • Total Fat: 3.5 g
  • Cholesterol: 3.6 mg
  • Sodium: 469.1 mg
  • Total Carbs: 86.8 g
  • Dietary Fiber: 16.6 g
  • Protein: 9.8 g

View full nutritional breakdown of BBQ Vegeetables w/ Parsnip Puree calories by ingredient
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Number of Servings: 6


    400g Sweet potatoes
    2 medium carrots
    6 medium potatoes
    1 large eggplant, sliced
    8 spring onions, sliced
    1/4 cup chopped fresh thyme
    1/2 tsp salt
    Olive oil

    Parsnip Puree
    3 cups (750ml) vegetable stock
    750g parsnips, chopped
    1/4 cup (60ml) Half & half cream


Cut sweet potato, carrots and potatoes into wedges. Boil, steam or microwave separately until tender.

Brush all vegetables lightly with oil, bbq or grill until lightly browned and hot. Sprinkle w/thyme and salt, serve with parsnip puree.

Parsnip puree
Bring stock to a boil, add parsnips, simmer covered, about 15 minutes or until very soft; drain. Blend or process parsnips with remaining ingrediants until smooth.

Number of Servings: 6

Recipe submitted by SparkPeople user PRODUCERGIRL.

TAGS:  Fish | Dinner | Fish Dinner |

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