Parsnips: Scalloped Parsnips
Source of Recipe
Cooking Light, Nov/Dec 1994, page 195
List of Ingredients
4 c Sliced parsnip, (1-1/2 pounds)
2 1/2 c Water
1 tb Margarine
1 Garlic clove, minced
1 tb All-purpose flour
1 c Skim milk
1/3 c Shredded Swiss cheese, (1-1/2 ounces)
1/4 ts Salt
1/8 ts Pepper Recipe
Bring parsnip and water to a boil in a medium saucepan. Cover, reduce heat, and simmer 10 minutes or until tender; drain and set aside. Melt the margarine in pan over medium-low heat; add garlic, and saute 1 minute. Add flour; cook 1 minute, stirring with a wire whisk. Gradually add milk; cook over medium heat, uncovered, until thickened and bubbly, stirring constantly. Add cheese; cook until melted. Add the parsnip, salt, and pepper to cheese mixture; stir well. Cook 1 minute or until thoroughly heated. Yield: 3 servings (serving size: 1 cup).
Per serving: 234 Calories; 8g Fat (29% calories from fat); 9g Protein; 34g Carbohydrate; 13mg Cholesterol; 318mg Sodium
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