Side Pannel
Scalloped Parsnips
Ingredients List
- 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
Directions
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
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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