In a medium saucepan cook parsnips, covered, in boiling chicken broth for 5 to 6 minutes or until tender. Do not drain.
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.