Parsnips with White Sauce
This simple recipe transforms humble parsnips into a comforting and flavorful side dish. The parsnips are boiled until tender and then coated in a creamy white sauce, creating a satisfying combination of textures and tastes. This classic preparation is a delicious way to enjoy this often-overlooked root vegetable, perfect for a weeknight meal.
Ingredients
- 1 pound Parsnips
- 4 cups Water (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
- 2 tablespoons Flour (Quantity estimated (not specified in original recipe))
- 1 cup Milk (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/8 teaspoon Pepper (Quantity estimated (not specified in original recipe))
Instructions
- 1Scrape the parsnips to remove the outer skin. Then, cut them into 1-inch pieces.
- 2In a medium saucepan, bring the water to a boil. Add the parsnips and salt. Reduce heat and simmer until the parsnips are tender, about 15-20 minutes.
- 3While the parsnips are cooking, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (roux). Gradually whisk in the milk until the sauce is smooth and thickened. Season with salt and pepper.
- 4Drain the cooked parsnips and add them to the white sauce. Stir gently to coat. Serve immediately.