INGREDIENTS

  • 1 1/4 lbs parsnips , scraped, thinly sliced
  • 1/2 cup onions , 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.