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Vegetable Recipes• Pumpkin to Yucca • >  Salsify, Steamed with Curry



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Makes 4 servings
Each serving equals one 5 A Day serving

1 cup salsify, sliced
1 cup parsnips, sliced
1 cup potatoes, sliced
3 Tbsp lemon juice
2 Tbsp all-purpose flour
1 Tbsp butter
2 Tbsp green onion, minced
½ cup milk, fat free
1 tsp curry powder
¼ tsp salt
¼ tsp black pepper

Trim and peel salsify; slice thinly into a bowl of water with lemon or lime juice added. This prevents discoloration of salsify.

Drain; place slices of salsify, parsnips, and potatoes in saucepan with water to cover.

Bring to boiling; reduce heat and simmer 8 to 10 minutes or till tender. Drain; transfer to serving platter

In same pan, melt butter and sauté onion for 1 minute

Stir in flour; add milk all at once.

Cook until thickened and bubbly.

Stir in curry, salt and pepper; cook 2 minutes more.

Spoon sauce over salsify, parsnips, and potatoes; serve.

Nutritional analysis per serving: Calories 154, Protein 4g, Fat 4g, Percent Calories From Fat 25%, Cholesterol 10mg, Carbohydrates 26g, Fiber 4g, Sodium 147mg.

Source: Frieda’s



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