Savory Creamed Parsnips (Thanksgiving)

From Cooking light Cookbook, 1989. Haven't tried it yet. I guessed on time to prepare. Makes 6 servings at 86 calories per 1/2 cup serving.

• Ready In: 4 hrs 50 mins
• Serves: 6

Ingredients

• 1 1⁄4 lbs parsnips, scraped, thinly sliced
• 1⁄2 cup onion, chopped
• 2  garlic cloves, minced
• 1  tablespoon margarine
• 1  tablespoon all-purpose flour
• 1  cup skim milk
• 1⁄2 teaspoon fresh rosemary, minced
• 1⁄4 teaspoon lemon rind, grated
• 1⁄4 teaspoon white pepper
• 1⁄8 teaspoon salt

Directions

1. Combine parsnip, onion and garlic in a medium saucepan; cover with water and bring to a boil.
2. Cover, reduce heat, and simmer 10 minutes or until parsnips are tender.
3. Remove from heat; drain well.
4. Melt margarine in a heavy sauepan over low heat; add flour, stirring until smooth.
5. Cook 1 minute, stirring constantly.
6. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
7. Remove from heat and stir in rosemary, lemon rind, pepper and salt.
8. Add reserved vegetables; toss gently.
9. Serve immediately.