Recipe: Savory Creamed Parsnips (in lemon and rosemary cream sauce)

SAVORY CREAMED PARSNIPS

1 1/4 pounds parsnips, scraped and thinly sliced
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon margarine
1 tablespoon all-purpose flour
1 cup skim milk
1/2 teaspoon minced fresh rosemary
1/4 teaspoon grated lemon rind
1/4 teaspoon ground white pepper
1/8 teaspoon salt

Combine parsnips, onion, and garlic in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 10 minutes or until parsnips are tender. Remove from heat; drain well.

Melt margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly.

Remove from heat; stir in rosemary, lemon rind, pepper and salt. Add reserved vegetables; toss gently. Serve immediately.

Yield: 6 servings (86 calories per 1/2 cup serving)
Source: Cooking Light Cookbook 1989