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 to 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.