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Curried Parsnips
Ingredients
-
1
pound parsnips, cut into 1/4-inch-thick slices (2-2/3 cups)
-
3/4
cup chicken broth
-
1/2
cup dairy sour cream
-
1
tablespoon all-purpose flour
-
1
- 2
tablespoons snipped fresh cilantro or parsley
-
1/2
teaspoon curry powder
Directions
1. In a medium saucepan cook parsnips, covered, in boiling chicken broth for 5 to 6 minutes or until tender. Do not drain.
2. Stir together sour cream and flour; stir into parsnips along with cilantro or parsley and curry powder. Cook and stir gently until slightly thickened and bubbly; reduce heat. Cook for 2 minutes more or until heated through. Serve immediately. Makes 4 to 5 servings.
Nutrition Facts
(Curried Parsnips)
- Servings Per Recipe 4,
- Calories 109,
- Protein (gm) 3,
- Carbohydrate (gm) 13,
- Fat, total (gm) 6,
- Cholesterol (mg) 11,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 3,
- Vitamin A (IU) 243,
- Vitamin C (mg) 9,
- Sodium (mg) 165,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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