| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Roots | 4 | Servings | |
INGREDIENTS
| 1 | lb | Medium parsnips, peeled and halved lengthwise |
| 3 | tb | Butter |
| 2 | tb | Dijon mustard |
| 1 | ts | Honey |
| 3 | tb | Bourbon |
| Salt | ||
| Freshly ground black pepper | ||
| Chopped fresh parsley |
INSTRUCTIONS
(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 5-8 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/tn-94q3.zip
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