WHIPPED AUTUMN VEGETABLES

Whipped Autumn Vegetables image

"This puts my sweet potato crop to delicious use. I've substituted butternut squash for the sweet potatoes with equally yummy results." Undertones of apple make this mildly sweet, creamy dish stand out. Kathy Rairigh - Milford, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 7

Previous Next

Ingredients

2 pounds sweet potatoes, peeled and cubed (about 3 large)
3 medium parsnips, peeled and sliced
1/2 cup chopped dried apricots
1 cup apple cider or unsweetened apple juice
2 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Place the sweet potatoes, parsnips and apricots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are tender., Meanwhile, in a small saucepan, bring apple cider to a boil; cook until reduced to 1/4 cup., Drain vegetable mixture; cool slightly. Transfer to a food processor. Add the butter, salt, pepper and reduced cider. Cover and process for 1-2 minutes or until blended.

Nutrition Facts : Calories 159 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 163mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges