Parsnip Plops

Shared by: Kim Dawson

2 Points Per Serving

2 tablespoons unsalted butter

1 pound parsnips -- trimmed unpeeled

1 large egg

1/4 cup skim milk

1/2 cup parsley -- finely chopped

pinch fresh nutmeg -- grated

pinch ground ginger

salt -- to taste

pepper -- to taste

Spray baking sheet. Cut parnips in half where they begin to taper and steam until tender, about 15 minutes. Force through a ricer or use medium blade of food mill into mixing bowl. Beat in remaining ingredients. Plop onto baking sheet by scant 1/4 cup and spread to scant 3 inches in diameter and swirling tops. Heat oven to 375º. Bake until lightly browned, about 25 minutes.

Serving Size : 5