Title: Scalloped Parsnips
Categories: Vegetable
Yield: 3 Servings

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

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

Recipe by: Cooking Light, Nov/Dec 1994, page 195

Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.

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