This squash and carrot mash takes less than 5 minutes to make.
It goes beautifully with Sunday roast style dinners.
Just imagine how much scraping, peeling, chopping and pre-cooking there would be to make this, without the jars of home canned ingredients ready to go!
It’s really low-cal too: just 130ish calories for a 350 g (3/4 lb) serving.
(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)
This recipe uses:
Home canned turnip (optional)
Home canned parsnip (optional)
Yield: 700 g (2½ cups / 25 oz)
- ½ litre (US pint) jar of carrots
- ½ litre (US pint) jar of squash
- 1 tablespoon dried parsley
- 1 teaspoon ground rosemary
- 1 teaspoon salt sub
- ½ teaspoon ground black pepper
- freshly ground nutmeg to taste (optional)
- 75 ml fat-free sour cream (1/3 cup / 5 tablespoons)
- Drain the squash and carrots.
- Mash with a potato masher. Let mash stand in a sieve for a few minutes to drain more liquid off.
- Put in a large microwave-safe bowl or jug.
- Add remaining ingredients and mix.
- Zap in microwave for about 5 minutes.
- Serve piping hot.
Instead of low-fat sour cream, you can use low-fat yoghurt.
Play with seasoning, of course, as desired. The rosemary adds a nice warmth. Whole unground rosemary leaves, though, can be abrasive in this mixture.
Freeze the broth you drain off the jars to use in soup.
Per 350 g (1 1/4 cups / 12 oz) :
- 138 calories, 170 mg sodium
- Weight Watchers PointsPlus®: 3 points
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.