Title: Sweet potato-parsnip puree
 Categories: Digest, Jan.
      Yield: 1 Servings
 
      3    Good sized sweet potatoes
           Equal bulk in parsnips
      1 ts Cumin
 
  Peel sweet potatoes and parsnips, cut into chunks, and cook in water
  until soft.  A pressure cooker speeds this up. Drain, puree in food
  processor. Mix the puree and cumin and put in a casserole dish. Allow
  to sit for 15 minutes for cumin flavor to develop, mix again, serve.
  
  I subbed the cumin for a T of sesame tahini, which can also be subbed
  for with a few drops of sesame oil if you can afford it. I believe
  the cff would stay below 10%.
  
  Oh, and the water from cooking makes a good start on soup the next
  day.
  
  Posted by "Anne.Cox" <20676AC@msu.edu> to the Fatfree Digest [Volume
       14    Issue 12] Jan. 12, 1995.
  :more or less from Lorna Sass:
  
  Individual recipes