* Exported from MasterCook *

                Parsnips with Bulgarian Yogurt-Dill Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Appetizers 3 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  parsnips
     1/2           cup  vegetable broth -- or chicken
  1 1/2    tablespoons  butter -- marg. 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 minutes. 
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 
minute. 
Remove from heat and whisk in stock. 
Bring to a boil, whisking. Add garlic, cook over low heat, whisking often, 2 minutes. 
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

Description:
  "3 Points Per Serving"
Source:
  "Shared by: Kim Dawson"

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Per serving: 164 Calories (kcal); 5g Total Fat; (27% calories from fat); 4g Protein; 
26g Carbohydrate; 12mg Cholesterol; 279mg Sodium
Food Exchanges: 1 1/2 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 
0 Other Carbohydrates