| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Swiss | Vegetables | 3 | Servings |
INGREDIENTS
| 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 |
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). 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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