WW Parsnips with Bulgarian Yogurt-Dill Sauce
3 Points Per Serving
1 pound parsnips
1/2 cup vegetable broth — or chicken
1 1/2 tablespoons butter — margarine. or oil
2 tablespoons flour
1 teaspoon paprika
1 clove garlic — minced
1/2 cup plain nonfat yogurt — room temp
1 tablespoon fresh dill — chopped
salt to taste
pepper to taste
Peel parsnips and cut into 2 inch lengths. Quarter wide ones and trim
woody centers. Put into a pot of water, bring to a boil and simmer 15-20
mins. Drain, reserving 1/2 cup cooking liquid. Combine with stock. Keep
parsnips warm. Heat butter in saucepan. Add flour and paprika. Cook over
low heat, whisking, 1 min. Remove from heat and whisk in stock. Bring to
a boil, whisking. Add garlic, cook over low heat, whisking often, 2
mins. Stir yogurt until smooth in bowl. Gradually stir sauce into
yogurt. Return to pan and whisk until smooth.Gently heat through, do not
boil. Stir in dill. Add parsnips and heat through without boiling. Serve
hot
Per serving: 164 Cals; 5g Total Fat; (27% cals from fat); 4g Protein;
26g Carb; 12 mg Chol 279 mg Sod
Food Exchanges: 1 1/2 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1 Fat; 0 Other Carbs