Vegetable Boats

By: Richard Simmons

0 Points Recipe

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)

"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."

1. In medium saucepan boil or steam carrots and parsnips together until very tender.

2. Drain and mash or purée in food processor.

3. Season to taste with salt and pepper.

4. Stir in chopped parsley.

5. Preheat oven to 350º 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 purée into vegetable boats.

9. Pour in just enough water to cover bottom of dish.

10. Cover and bake 15 minutes, or until heated through.

Makes 4 servings.

Serving size (1/4 recipe)

Per MC 5 nutritional analysis: Per serving: 81 Calories, 0g Fat, 6g Fiber

Weight Watcher Points: 0

According to the cookbook: Per serving: 76 Calories Deal-A-Meal Cards Used: 2 Vegetable

Source: "Deal-A-Meal Golden Edition Cookbook, page 64-65" Copyright: "Deal-A-Meal Corp., 1990"

NOTES : Shared by Pamela S.