Recipe - Parsnips In Melting Mustard Sauce

1 pound Medium parsnips, peeled and
halved lengthwise
3 tablespoon Butter
2 tablespoon Dijon mustard
1 teaspoon Honey
3 tablespoon Bourbon
Salt
Freshly ground black pepper
Chopped fresh parsley

(From "Greene on Greens" by Bert Greene, Workman Publ., New York,
1984).

Preheat the oven to 375'F. Cook the parsnips in boiling salted water
until just tender, about 58 minutes. Drain. cut each parsnip
lengthwise into 1/4"thick slices. Place them in a buttered shallow
baking dish in a single layer. Bake 10 minutes. Melt the butter in a
small saucepan over low heat. Slowly add the mustard, honey and
bourbon. Cook 5 minutes. Brush this sauce evenly over the baked
parsnips. Sprinkle with salt and pepper to taste. Place the parsnips
under a preheated broiler to lightly brown, about 1 minute. Sprinkle
with parsley and serve.

Nutritional analysis per serving: 214.3 calories; 10.3 grams total
fat; (5.5 grams saturated fat); 1.1 grams protein; 21.1 grams
carbohydrates; 24.8 milligrams cholesterol; 314 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip