Savory Creamed Parsnips (Thanksgiving) |
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Prep Time: 290 Minutes Cook Time: 0 Minutes |
Ready In: 290 Minutes Servings: 6 |
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From Cooking light Cookbook, 1989. Haven't tried it yet. I guessed on time to prepare. Makes 6 servings at 86 calories per 1/2 cup serving. Ingredients:
1 1/4 lbs parsnips, scraped, thinly sliced |
1/2 cup onion, chopped |
2 garlic cloves, minced |
1 tablespoon margarine |
1 tablespoon all-purpose flour |
1 cup skim milk |
1/2 teaspoon fresh rosemary, minced |
1/4 teaspoon lemon rind, grated |
1/4 teaspoon white pepper |
1/8 teaspoon salt |
Directions:
1. Combine parsnip, onion and garlic in a medium saucepan; cover with water and bring to a boil.
2. Cover, reduce heat, and simmer 10 minutes or until parsnips are tender.
3. Remove from heat; drain well.
4. Melt margarine in a heavy sauepan over low heat; add flour, stirring until smooth.
5. Cook 1 minute, stirring constantly.
6. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
7. Remove from heat and stir in rosemary, lemon rind, pepper and salt.
8. Add reserved vegetables; toss gently.
9. Serve immediately.
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