Scalloped Parsnips

Recipe Ingredients

4 cups	948ml	Sliced parsnip - (1-1/2 pounds)
2 1/2 cups	592ml	Water
1 tablespoon	15ml	Margarine
1		Garlic clove - minced
1 tablespoon	15ml	All-purpose flour
1 cup	237ml	Skim milk
1/3 cup	48g / 1.7oz	Shredded swiss cheese - (1-1/2 ounces)
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper

Recipe Instructions

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).

Source:
Cooking Light, Nov/Dec 1994, page 195

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.