| 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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