Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Sliced parsnip, (1-1/2 pounds) |
| 2½ cup | Water |
| 1 tablespoon | Margarine |
| 1 \N | Garlic clove, minced |
| 1 tablespoon | All-purpose flour |
| 1 cup | Skim milk |
| ⅓ cup | Shredded Swiss cheese, (1-1/2 ounces) |
| ¼ teaspoon | Salt |
| ⅛ 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 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@... on Jan 28, 1997.