Orange vegetables are loaded with powerful nutrients. Here’s a tasty, simple way to get them.
Sweet Potato and Pumpkin Puree
6 servings
Hands on: 15 minutes
Total time: 30 minutes
INGREDIENTS
DIRECTIONS
In a large saucepan, heat the olive oil over low heat. Add the onion and celery and saut? for 5 minutes, until soft and translucent. Add the sweet potatoes, pumpkin, broth, cinnamon, curry powder and pepper. Season to taste with salt. Bring to a boil, reduce heat to low and simmer, covered, until the sweet potatoes are very tender, about 15 minutes. Let cool slightly. In a blender or food processor, carefully puree the mixture in two batches, adding more hot broth to thin the puree, if needed. Return it to the saucepan and heat through. Stir in 1/4 cup of the sour cream and adjust the seasonings. Serve hot, with a dollop of the remaining sour cream and a sprinkling of the parsley atop each serving.
– Adapted from “The New American Plate Cookbook” by the American Institute for Cancer Research (University of California Press, $24.95)
Per serving: 152 calories (percent of calories from fat, 23), 6 grams protein, 25 grams carbohydrates, 4 grams fiber, 4 grams fat (1 gram saturated), 6 milligrams cholesterol, 183 milligrams sodium.
ATLANTA – Sticking to your perennial new year’s resolution to eat healthier doesn’t have to mean sacrificing good taste. To prove that point, we combed through the most recent health-oriented cookbooks and put to the test recipes that sounded as tasty as they were nutritious. All these recipes easily lived up to those expectations.
