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Vegetable Boats




Source of Recipe


Richard Simmons






Recipe Introduction


So what is a parsnip? It looks like a white carrot, but has a much stronger flavor, which explains the 3 to 1 ratio. The combination is fabulous. This was one vegetable dish I actually liked as a child.
Makes 4 servings
*zero fat cards!





List of Ingredients



• 3 cups sliced carrots
  
• 1 cup sliced parsnips
  
• Salt and pepper to taste
  
• 1/2 cup chopped parsley
  
• 2 zucchini, or 4 pattypan squash, or combination (1 zucchini and 2 pattypan squash)
  






Instructions



1. In medium saucepan boil or steam carrots and parsnips together until very tender.
   
2. Dran and mash or puree in food proccessor.
   
3. Season to taste with salt and pepper.
   
4. Stir in chopped parsley.
   
5. Preheat oven to 350 degrees F.
   
6. To prepare vegetables for stuffing, trim ends from zucchini and cut in half lengthwise. Remove tops from pattypan squash. Hollow out vegetable centers with grapefruit knife, or teaspoon, leaving a border of vegetable all around. (Save vegetable pieces to use in soup.)
   
7. Boil or steam vegetables until barely tender, about 6 minutes.
   
8. Arrange vegetables in single layer in oven-proof dish and pipe or spoon puree into vegetable boats.
   
9. Pour in just enough water to cover bottom of dish.
   
10. Cover and bake 15 minutes, or until heated through.
    






Final Comments


DEAL-A-MEAL cards used:
2 Vegetable
76 Calories

"DEAL-A-MEAL Golden Edition Cookbook, pg. 64/65"