Root-Vegetable Medley

Ingredients

• 2 medium yams (1 pound)
• 1 pound large carrots, scraped and cut into chunks
• 1 pound large parsnips, peeled and cut into chunks
• 1 ½ tablespoons butter
• ¼ cup maple syrup
• Salt and freshly ground pepper to taste
• ½ teaspoon ground cumin seed
• ¼ cup Marsala
• ½ cup chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    122 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 1 gram protein; 3 milligrams cholesterol; 52 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

1. Preheat oven to 450 degrees. Bake yams until soft, about 45 minutes; set aside to cool. Meanwhile, steam carrots and parsnips until tender, about 5 minutes, and set aside.
2. Peel yams and pass them through a ricer or food mill to make a fine puree. Add 1/2 tablespoon butter and the maple syrup, season with salt and pepper and set aside. Pass carrots through a ricer or food mill into a large bowl and add 1/2 tablespoon butter, the cumin, salt and pepper, and set aside. Pass parsnips through a ricer or food mill and add the remaining 1/2 tablespoon butter, the Marsala, salt and pepper; set aside.
3. Arrange the pureed vegetables in alternating strips in a glass baking dish. Bake in oven until hot, 30 to 45 minutes. Decorate border with parsley and serve.