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| 4 Tasse | Sliced parsnip, (1-1/2 pounds) |
| 2 1/2 Tasse | water |
| 1 Esslöffel | margarine |
| 1 | cloves garlic minced |
| 1 Esslöffel | all-purpose flour |
| 1 Tasse | skim milk |
| 1/3 Tasse | Shredded Swiss cheese, (1-1/2 ounces) |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
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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
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