Recipe - Scalloped Parsnips

4 cup Sliced parsnip, (11/2
pounds)
2 One half cup Water
1 tablespoon Margarine
1 Garlic clove, minced
1 tablespoon Allpurpose flour
1 cup Skim milk
1/3 cup Shredded Swiss cheese,
(1One half ounces)
One fourth teaspoon Salt
1/8 teaspoon 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 mediumlow 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 MCRecipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.